Squash Soup

Directions

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.