<http://schema.org/recipeInstructions>
" In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook about 8 minutes or until onion is tender but not brown, stirring frequently. Add squash and carrot slices, and 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 20 minutes or until vegetables are tender. In 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 large bowl after each batch. Return soup to saucepan, stir in half-and-half, salt, and pepper, and heat through. Stir in chopped basil just before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3871/yellow-squash-basil-soup-555/>