This is a quick and easy recipe. It’s a regular on our summer menu, especially these days with the squash we are getting from our CSA. It goes well with a nice, crusty bread and a salad.
3-4 yellow squash
1 celery stalk
1 vegetable bouillon cube (you can use 2 cubes if you prefer a stronger flavor)
1 cup milk
Salt and pepper to taste
Chop vegetables into small chunks and boil in water until tender. Put vegetables (but not water) in blender, add milk and bouillon cube. Blend until smooth. Add salt and pepper to taste and warm in pot, if necessary.