Yellow Squash and Pepper Soup
Yellow squash and bell peppers are part of summer’s bounty that can be united for a delightful cold coup.
Number of servings : 8
Type of meal : | Soups | Soups
Special diet :
2 large yellow bell peppers, cored, seeded, and coarsely chopped
2 garlic cloves, finely chopped
1 tsp tomato paste
6 cups vegetable stock
1 lb yellow squash, sliced
1 cup low-fat (1%) milk
1 tbsp chopped fresh chives or parsley
1/8 tsp salt
1/8 tsp black pepper
- In a 4-quart saucepan, combine bell peppers, garlic, and tomato paste. Add stock and bring to boil. Reduce heat and simmer, partially covered, about 8 minutes, stirring occasionally, until peppers are tender. Add squash and simmer, partially covered 10 minutes or until squash and pepper are soft.
- Remove from heat and strain stock into a large bowl. Stir puree into stock and allow to cool, then stir in milk, chives, salt and pepper. Refrigerate at least 3 hours.