Squash Soup

1. 1

   Pierce squash several times with fork.

2. 2

   Microwave whole squash on HIGH 2 minutes.

3. 3

   Cut squash in half lengthwise; remove seeds.

4. 4

   Place squash, cut-sides up, in shallow microwavable baking dish.

5. 5

   Cover with plastic wrap; vent.

6. 6

   Microwave on HIGH 8 to 10 minutes or until fork-tender, turning dish every 4 minutes.

7. 7

   Let stand 5 minutes.

8. 8

   Scoop out squash; mash.

9. 9

   Bring all ingredients except salad dressing and milk to boil in medium saucepan; cover.

10. 10

    Reduce heat to medium; simmer 12 to 15 minutes or until carrots and onions are tender.

11. 11

    Whisk in 1/2 cup salad dressing; heat thoroughly, stirring occasionally.

12. 12

    Mix remaining 1/4 cup salad dressing and milk.

13. 13

    Spoon into individual serving bowls.

14. 14

    Top with salad dressing mixture; swirl gently with spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.