Peel and cut carrots into chunks. Put them in a pot and cover with water.

Cook them until soft. Depending on the size of the carrots and your stove, it takes approx 10 minutes.

Wash, cut the squash ends, and chop them into big chunks. Add to the carrots for the last 5 minutes of cooking. Turn off the heat and let them cool down a little bit.

Pour the contents of the evaporated milk into a blender. Add chicken bouillon, carrots, squash, and one cup of the cooking water. Blend until smooth.

Place a tablespoon of butter in a pot over medium heat, when it is melted pour the carrot-squash mix and stir. Lower the temperature and simmer for 2-3 minutes.