Squash, Bell Pepper and Scallion Soup

Make a meal sunny with this soup packed with yellow squash and yellow bell pepper.
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  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 to 6 servings
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2 tablespoons bacon drippings or olive oil

1 cup sliced scallion, white and light green parts only

1 cup chopped peeled potato

3 to 4 sprigs fresh thyme

1 medium clove garlic, minced

Pinch of cayenne pepper, plus more, for serving

Kosher salt and freshly ground black pepper

3 1/2 cups vegetable broth

2 cups sliced yellow squash

1 cup chopped yellow bell pepper

Sour cream and chopped fresh cilantro, for serving


  1. 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.
  2. 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).
  3. Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and black pepper.
  4. Serve hot with a dollop of sour cream, some cilantro and a sprinkle of cayenne pepper.