SUMMER SQUASH SOUP
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.
Provided by loof751
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#30-minutes-or-less #time-to-make #course #preparation #occasion #bisques-cream-soups #soups-stews #summer #seasonal
You'll also love
