3 med. yellow squash
1 can chicken broth or 4 chicken bouillon in 4 cups water
1 c. chopped celery
1/2 c. chopped onion
1/4 c. parsley
2 cloves garlic
Rosemary
Thyme
Salt

Cut up squash. Cover with water and cook until soft. Puree 1/2 squash in blender. In large pot combine squash, puree, celery, onion, spices and chicken broth. Cook over medium until bubbly. Stir to avoid sticking.