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Summer Squash Soup

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“This is a delicious way to use up the fresh squash from your garden. I prefer it hot but it can be served cold as well. From the Junior League of Pine Bluff Arkansas.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

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

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