Yellow Squash and Bell Pepper Soup

1. 1

   In a large skillet cook onion in butter over moderate heat, stirring, until softened.

2. 2

   Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes.

3. 3

   Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes.

4. 4

   Stir in broth and bring mixture to a simmer.

5. 5

   In a blender puree soup until smooth and transfer to a saucepan.

6. 6

   Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.

7. 7

   Serve soup sprinkled with coriander.

* Per serving · 4 servings · Values may vary.

No additional tips available.