Yellow Squash and Basil Soup

In a 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook for about 8 minutes or until onion is tender but not brown, stirring frequently.

Add squash and carrot slices, then 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 for 20 minutes or until vegetables are tender.

In a 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 a large bowl after each batch. Return soup to saucepan. Stir in half-and-half, salt and pepper, then heat through.

Stir in chopped basil just before serving.