Squash Soup - cooking recipe

Ingredients

1/4 c. reduced-calorie margarine
1 medium carrot, minced
2 ribs celery
2 cloves garlic or 1 whole onion, grated
3/4 lb. yellow squash (1 1/2 lb. grated)
3/4 lb. zucchini
1/4 c. flour
6 c. chicken broth (can use 3 c. broth plus 3 c. water)
2 c. half and half milk
1 lb. Velveeta cheese, cubed (can use 1/2 lb.)
salt and pepper to taste

Preparation

Melt margarine; add vegetables.
Saute over medium heat until tender.
Stir in flour.
Cook a few minutes on low.
Add broth and heat thoroughly.
Add milk and cheese.
Then season with salt and pepper.