Another Wine of the Month recipe – We had such a fabulous time at the Four Seasons Wellness Kitchen we want to bring our amazing experience to your kitchen. See this "ready for fall" Yellow Squash and Pepper Soup recipe we were enjoyed while working with the Four Seasons Welless Kitchen.
1 Tbsp. olive oil
1 cup onion, chopped
1 Tbsp. garlic, chopped
2 yellow bell peppers, diced
2 lbs. (about 6 cups) yellow summer squash, diced
1 qt. reduced sodium, fat free, organic chicken broth
1 tsp. sea salt
1 tsp. freshly ground black pepper
¼ cup fresh flat-leaf parsley, chopped
In large Dutch oven, heat olive oil. Add onions and garlic, stirring until translucent.
Add peppers. Cook for 5 minutes, stirring occasionally.
Add yellow squash and cook for 5 more minutes, stirring occasionally.
Add broth and bring to a boil, then reduce to simmer for 10 minutes.
In a blender or food processor, puree soup until smooth, working in batches; add back to Dutch oven. Season with salt and pepper.
Garnish with parsley and serve.
Calories per serving: 110
Calorie equivalent: 2 vegetables