Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine water, bouillon cubes, zucchini or yellow squash and onions in medium saucepan. bring to a boil. cover, reduce heat and simmer 10 to 15 minutes. add hot sauce and pepper. spoon squash mixture into the container of an electric blender. add yogurt. process until smooth. serve hot or cold. may be frozen.

Target recipe: 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.