Ingredients:

• 3 cups low-salt chicken broth – divided
• 1½ cups chopped onion
• ½ teaspoon crushed red pepper
• 2 10 ounce boxes squash, thawed
• 1 cup diced carrot
• 1 cup water
• ½ teaspoon salt
• 1 teaspoon minced fresh sage leaves
• ½ cup evaporated milkts

Directions

Place 1/4 cup chicken broth in a large saucepan; bring to a boil. Add onion and crushed red pepper; cook 5 minutes or until tender. Add remaining 2-3/4 cups broth, squash, salt, and water; bring to a boil. Cover, reduce heat, and simmer for 20 minutes.

Add carrot and sage; cover and simmer 20 minutes or until tender. Using emersion wand, blend and gradually add evaporated milk for extra
creaminess.