Best 5 Yellow Squash And Bell Pepper Soup Recipes

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Yellow squash and bell pepper soup is a delicious and nutritious dish perfect for a light lunch or dinner. The sweetness of the squash pairs perfectly with the slight bitterness of the bell peppers, while the addition of onions, garlic, and spices creates a flavorful broth. This soup is also packed with vitamins and minerals, making it a healthy choice for people of all ages.

This article provides two recipes for yellow squash and bell pepper soup: a classic version and a vegan version. The classic recipe uses chicken broth, while the vegan version uses vegetable broth. Both recipes are easy to follow and can be made in under an hour. The article also includes tips for serving and storing the soup, as well as suggestions for toppings and variations.

Let's cook with our recipes!

YELLOW SQUASH AND PEPPERS



Yellow Squash and Peppers image

Anna Stodolak sends her quick veggie side dish that's sure to perk up any dinner. Anna uses fresh yellow squash and peppers from her Volant, Pennsylvania garden.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

3 cups sliced yellow summer squash
1/2 cup sliced onion
1/2 cup each julienned green and sweet red peppers
1 tablespoon canola oil
1/4 cup water
1-1/2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts : Calories 62 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

SUPERB YELLOW PEPPER SOUP



Superb Yellow Pepper Soup image

I first tasted this sunny-looking soup with yellow peppers at a luncheon hosted by a good friend. It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer. -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

6 medium sweet yellow peppers, cut into 1-inch pieces
1 large onion, diced
1 medium potato, peeled and quartered
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon butter, optional
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 cup buttermilk
Sour cream and minced chives, optional

Steps:

  • In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.

Nutrition Facts :

SQUASH, BELL PEPPER AND SCALLION SOUP



Squash, Bell Pepper and Scallion Soup image

Make a meal sunny with this soup packed with yellow squash and yellow bell pepper.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION



Sautéed Summer Squash with Red Pepper and Onion image

This is the time of year when, no matter what part of the country you live in, tables at farmers' markets are piled high with summer squash, mounds of it: yellow, light green and dark, round and long. This is a vegetable that expresses itself well in a wide range of dishes; just about every cuisine in the world knows how to show it off. It's an excellent low-calorie food, with only 19 calories per cup of raw squash. This dish is great on its own as a side dish, but it can also be incorporated into many other recipes.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1/2 medium onion, chopped (about 1 cup chopped)
2 plump garlic cloves, minced
1 1/2 pounds summer squash, cut in 1/2-inch dice
1 small red pepper, cut in 1/4-inch dice
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Steps:

  • Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 248 milligrams, Sugar 3 grams

YELLOW SUMMER SQUASH AND CORN SOUP



Yellow Summer Squash and Corn Soup image

Categories     Soup/Stew     Blender     Vegetable     Appetizer     Quick & Easy     High Fiber     Corn     Squash     Summer     Jalapeño     Yellow Squash     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 9

1 pound yellow summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalapeño chile
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 1/2 cups water
Garnish: corn kernels, chopped fresh jalapeño chiles, fresh cilantro leaves, sour cream, and thinly sliced yellow summer squash

Steps:

  • Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.
  • In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

Tips:

  • Choose ripe and fresh vegetables: For the best flavor, use vegetables that are at their peak ripeness. Look for bell peppers that are brightly colored and have a firm texture, and yellow squash that is deep yellow and has a smooth skin.
  • Don't be afraid to experiment with different types of peppers: This recipe calls for green bell peppers, but you can also use red, orange, or yellow peppers for a different flavor profile.
  • If you don't have vegetable broth on hand, you can use water instead: Just add a little extra salt and pepper to taste.
  • Serve the soup with a dollop of sour cream or yogurt, and a sprinkling of fresh herbs: This will add a delicious richness and freshness to the soup.

Conclusion:

This yellow squash and bell pepper soup is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up any leftover vegetables you may have on hand. So next time you're looking for a healthy and flavorful soup, give this recipe a try!

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