Squash, Bell Pepper and Scallion Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 144
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 7
- Sodium
- 859
- Total: 1 hr
- Active: 1 hr
Ingredients
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
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.