Make a meal sunny with this soup packed with yellow squash and yellow bell pepper.
Recipe courtesy of Food Network Kitchen
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Total:
1 hr
Active:
1 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Heat the drippings or oil in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, cayenne, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.

Add the squash and bell pepper and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).

Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and black pepper.

Serve hot with a dollop of sour cream, some cilantro and a sprinkle of cayenne pepper. 

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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