Yellow Squash and Basil Soup

4 tablespoons margarine or butter
1 medium finely chopped onion
4 small yellow squashes
3 medium peeled and sliced carrots
1 (14 1/2 ounces) can chicken broth
1/2 cup half-and-half or light cream
1 1/4 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 cup loosely packed fresh basil leaves - chopped

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion
and cook about 8 minutes or until onion is tender but not brown, stirring
frequently. Add squash and carrot slices, and stir vegetables to coat
with onion mixture. Add chicken broth and 1 1/2 cups water; heat to
boiling over high heat. Reduce heat to low, cover and simmer 20 minutes or
until vegetables are tender. In blender at low speed, with center part
of cover removed to allow steam to escape, blend soup in small batches
until pureed. Pour pureed soup into large bowl after each batch. Return
soup to saucepan, stir in half-and-half, salt, and pepper, and heat
through. Stir in chopped basil just before serving.

Source: "Home Arts Magazine"
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Per Serving (excluding unknown items): 514 Calories; 48g Fat (83.8%
calories from fat); 10g Protein; 11g Carbohydrate; 2g Dietary Fiber; 124mg
Cholesterol; 4443mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 9
Fat.

NOTES : Float a bright edible flower, such as a pansy or nasturtium, on
top of the soup or place it on the rim of the bowl. Yields: 8 cups or 10
first-course servings



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