Yellow Squash and Pepper Soup
Yellow squash and bell peppers are part of summer’s bounty that can be united for a delightful cold coup.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.ca.
Ingredients
- 2 large yellow bell peppers, cored, seeded, and coarsely chopped
- 2 garlic cloves, finely chopped
- 1 tsp tomato paste
- 6 cups vegetable stock
- 1 lb yellow squash, sliced
- 1 cup low-fat (1%) milk
- 1 tbsp chopped fresh chives or parsley
- 1/8 tsp salt
- 1/8 tsp black pepper
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