2 tbsp. butter
1 c. chopped celery
1 1/3 c. chopped onions
2 med. summer squash
1 tsp. salt
1/2 c. water
Pepper to taste
Paprika

1. Peel squash if skin cannot be easily pierced; split and scoop out seeds and fiber. Dice. There should be about 5 cups.

2. Melt butter in 3 quart saucepan. Add celery and onions. Cover tightly and simmer 10 to 12 minutes, stirring 10 minutes or until tender.

3. Add pepper. Serve piping hot with paprika on top. Serves 5.