Summer Squash Soup

Recipe by loof751
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the yellow squash and zucchini (unpeeled) into small pieces.
  • Melt butter in a saucepan. Add squash, zucchini, and celery leaves. Cook over low heat, covered, until tender - about 20 minutes.
  • Put the veggies and 1 cup of chicken stock into a blender and puree.
  • In the saucepan, blend puree with the remaining 3 cups of chicken stock. Add salt, pepper, and celery salt to taste. Bring to a boil.
  • Serve hot or cold, garnished with parsley.
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