Squash Soup

• 1 acorn squash*
• 1 can (14-1/2 oz.) chicken broth
• 1 cup sliced carrot Target 2 lb For $3.00 thru 02/06
• 1/3 cup chopped onion King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 tsp. dried basil leaves, crushed
• 3/4 cup MIRACLE WHIP Dressing, divided Family Dollar $3.50 thru 02/07
• 1 Tbsp. milk

1. Pierce squash several times with fork.
2. Microwave whole squash on HIGH 2 minutes.
3. Cut squash in half lengthwise; remove seeds.
4. Place squash, cut-sides up, in shallow microwavable baking dish.
5. Cover with plastic wrap; vent.
6. Microwave on HIGH 8 to 10 minutes or until fork-tender, turning dish every 4 minutes.
7. Let stand 5 minutes.
8. Scoop out squash; mash.
9. Bring all ingredients except salad dressing and milk to boil in medium saucepan; cover.
10. Reduce heat to medium; simmer 12 to 15 minutes or until carrots and onions are tender.
11. Whisk in 1/2 cup salad dressing; heat thoroughly, stirring occasionally.
12. Mix remaining 1/4 cup salad dressing and milk.
13. Spoon into individual serving bowls.
14. Top with salad dressing mixture; swirl gently with spoon.

acorn, chicken broth, onion, basil, miracle whip dressing, milk

Taken from www.kraftrecipes.com/recipes/squash-soup-57166.aspx (may not work)