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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.77 Kcal (476 kJ) | ||
| Calories from fat | 66.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.36g | 11% | |
|---|---|---|---|
| Cholesterol | 20.07mg | 7% | |
| Sodium | 250.6mg | 10% | |
| Potassium | 259.2mg | 6% | |
| Total Carbs | 7.34g | 2% | |
| Sugars | 3.72g | 15% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 5.27g | 11% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 57.67 Kcal (241 kJ) | ||
| Calories from fat | 33.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 11% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 7% | |
| Sodium | 127.03mg | 10% | |
| Potassium | 131.39mg | 6% | |
| Total Carbs | 3.72g | 2% | |
| Sugars | 1.88g | 15% | |
| Dietary Fiber | 0.29g | 2% | |
| Protein | 2.67g | 11% | |
| Vitamin C | 1.9mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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