Carrot Squash Soup

2 TB olive oil

2 small onions, thinly sliced

2 cups peeled carrots, cut into 1 inch pieces

2 cups squash, cut into 1 inch pieces

½ cup fresh parsely

8 cups low sodium chicken broth

1 TB ground pepper

1 tsp kosher salt

½ cup fat free milk

In large pot, heat the olive oil over medium heat and sauté onions until translucent. Add the carrots and squash, salt and pepper. Cook for about 10 minutes, stirring occassionaly. Add the chicken broth and parsley. Simmer for 45 minutes. Add milk and simmer additional 10 minutes .