Summer Squash Bisque

1 c. sliced carrots
1/2 c. chopped onion
3/4 tsp. salt
3 c. chicken broth, or water with veggie base
2 medium yellow summer squash, cut in half lengthwise and sliced.
1/4 c. flour
2 c. milk
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. ginger
1 c. shredded cheddar cheese
1 (13oz) can evaporated milk

Combine carrots, onion, salt, chicken broth in sauce pan.  Cover and cook over high heat until mixture comes to a boil, about 5 minutes.  simmer and reduce heat for 5 minutes.  Add squash.  Cover and simmer 5 minutes.
Combing flour and milk in jar.  Cover and shake until smooth.  Stir in flour mixture and spices.  Cook over medium heat, stirring constantly, until mixture boils and thickens, about 4 minutes.  Remove from heat.
Slowly stir in cheese and evaporated milk.  Cook over low heat for 3 minutes or until cheese melts and soup is hot.