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Add a photoServings: 6
Ingredients
- 3 med yellow summer squash, sliced (3 c.)
- 2 med carrots, sliced (1 c.)
- 1 med onion, minced (1/2 c.)
- 1 can (13 3/4-oz) chicken broth
- 1/2 tsp Salt
- 1 can (13-oz) (1 2/3 c.) evaporated lowfat milk Snipped parsley
Directions
- In 2-qt saucepan combine sliced summer squash, carrots, onion, chicken broth, and salt. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 min or possibly until carrots are just tender. Turn half the mix into blender container or possibly food processor, cover and blend until smooth. Pour into bowl; repeat with remaining mix. Stir in evaporated lowfat milk. Cover and chill. Sprinkle with snipped parsley.
- Makes 6 servings.
- Microwave cooking directions: Use ingredients as listed above. In 2- qt nonmetal casserole combine squash, carrots, and onion; sprinkle with salt.
- Cook, covered with waxed paper, in countertop microwave oven on high power about 15 min or possibly until vegetables are tender, stirring once.
- In blender container or possibly food processor combine half the cooked vegetables and half the chicken broth; cover and blend until smooth. Turn into a bowl.
- Repeat with remaining vegetables and broth. Stir in the evaporated lowfat milk.
- Cover and chill. Sprinkle with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 29 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 209mg | 9% |
| Potassium 326mg | 9% |
| Total Carbs 6.39g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.61g | 2% |
| Protein 1.48g | 2% |
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