Summer Squash Soup

1. 1

   Chop the yellow squash and zucchini (unpeeled) into small pieces.

2. 2

   Melt butter in a saucepan. Add squash, zucchini, and celery leaves. Cook over low heat, covered, until tender - about 20 minutes.

3. 3

   Put the veggies and 1 cup of chicken stock into a blender and puree.

4. 4

   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.

5. 5

   Serve hot or cold, garnished with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.