Squash Soup

From Recipe Box

From Reba K


  • 2 medium sized summer squash
  • 2 medium sized carrots
  • 1 small/medium white or yellow onion
  • 2 cans chicken broth
  • 1 bay leaf
  • 1 can evaporated milk (12 or 13 oz size)
  • Salt and pepper to taste


  1. Wash and peel vegetables as necessary
  2. Cut vegetables into small chunks
  3. In a saucepan combine vegetables, chicken broth, bay leaf, pinch of salt, and pepper.
  4. Bring to a boil and simmer on medium heat 10-15 minutes until everything is tender
  5. Remove from heat and remove bay leaf
  6. Scoop mixture into blender (only fill half way) and blend on high until fully pureed (repeat until fully blended)
  7. Return puree to saucepan and stir in evaporated milk


  • Can be served hot or cold
  • Add some cheese torteelini for extra yums!