Summer Squash Soup - cooking recipe

Ingredients

6 c. sliced yellow squash
1 medium sized onion-sliced
6 c. water
1/2 tsp. black pepper
1 tsp. salt
1/2 tsp. parsley flakes-ground
2 Tbsp. margarine
2 chicken bouillon cubes
1 can cream of celery soup
1 c. thinly sliced zucchini
1/2 c. thinly sliced carrots

Preparation

Steam sliced yellow squash and onion together until tender. Cool and rinse.
Place in a blender and chop using quick pulses. Add 1 cup of additional water to help chop.
(Stop and shake/mix for even, fine chopped consistency.)
(Puree if desired.)