SQUASH-POTATO CHOWDER

1 Tbsp. butter
2 cups cubed summer squash
1 cup sliced carrots
1 medium (1/2 cup) onion, chopped
1 clove garlic, minced
3/4 tsp. dried thyme, crushed
1/8 to 1/4 tsp. black pepper
2 cups milk
1 (10 3/4 oz.) can condensed Cream of Potato soup
sliced green onions (optional)

In a large saucepan, melt butter over medium-low heat.

Add squash, carrot, onion, garlic, thyme, and pepper. Cover and cook 15-20 minutes or till vegetables are crisp-tender, stirring occasionally.

Stir in milk and soup. Bring to boiling, reduce heat. Simmer, covered 5 minutes.

Ladle into soup bowls and garnish with green onion slices, if desired.

Servings: 6