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Yellow Squash & Bell Pepper Soup

Source of Recipe

From member Bamydood


Recipe Introduction

From member Bamydood: Here's a good one adapted from Gourmet magazine. I used one of those handheld submersible blenders and it made it nice and smooth right in the pan.

List of Ingredients

* 1/4 cup chopped onion
* 1 large yellow bell pepper, thinly sliced (about 1 1/2 cup)
* 3/4 lb yellow summer squash, sliced thin crosswise (about 3 cups)
* 1/4 tsp minced garlic
* 1 cup low-sodium chicken broth
* 2 tbsp chopped fresh coriander (or a sprinkle of dried)


Recipe

In a large skillet cook onion in small amount of water, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes. Stir in broth and bring to a simmer. In a blender or processor puree soup until smooth, transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency. Season with pepper and coriander. Makes about 2 1/2 c.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
Evening Snack A-B-C-D-E

This Recipe Contains: Free foods