Yellow Squash And Bell Pepper Soup Recipes

SQUASH, BELL PEPPER AND SCALLION SOUP

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.

YELLOW SQUASH SOUP

Steps:

• Melt butter in a large heavy bottomed pot over medium heat. Add onions and garlic and sauté for 5 minutes, or until the onions have softened.
• Add squash, thyme, nutmeg and salt and stir and continue to cook for an additional 10 minutes, stirring occasionally.
• Add broth and increase the heat to medium high and bring mixture to a boil. Allow mixture to boil for about 10 minutes, until squash is softened.
• Remove from heat and add contents to a blender. Blend until smooth.
• Add in heavy cream. (Salt and pepper to taste)
• Serve and enjoy.

YELLOW SQUASH AND BELL PEPPER TORTE

Steps:

• Preheat oven to 425°F with rack in middle.
• Toss bell peppers with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 17-by 11-inch 4-sided sheet pan. Roast, turning once, until softened, 25 to 30 minutes.
• While bell peppers roast, heat 3 tablespoons oil with garlic in a 12-inch heavy skillet over medium heat until oil is hot. Add one third of squash with 1/4 teaspoon each of salt and pepper and cook, turning once, until just tender (do not overcook), 6 to 8 minutes total. Transfer cooked squash with garlic to a tray using a slotted spoon. Cook remaining squash in 2 batches with salt and pepper in same manner, using another tablespoon oil if necessary and transferring squash to tray.
• Add 1 tablespoon oil to skillet and cook onions with 1/2 teaspoon each of salt and pepper, stirring occasionally, until just tender, 16 to 18 minutes. Add vinegar and briskly simmer until liquid has evaporated. Cool to room temperature.
• Flip bottom of springform pan so lip is facing down (to make torte easier to slide off), then lock in place. Lightly oil pan. Layer one third of squash with garlic in pan, slightly overlapping. Sprinkle with some of grated cheese and basil. Layer half of bell peppers over squash, then half of onions and more cheese and basil. Repeat with half of remaining squash and all of remaining onions, then all remaining bell peppers, sprinkling with remaining cheese and basil. Arrange a final layer of squash on top.
• Put springform pan in a small baking pan and cover springform with plastic wrap. Place a small plate (to just fit inside springform) on top of vegetables, then weight with 2 or 3 heavy (15-to 19-ounces) cans. Chill until cold, at least 6 hours (torte will release liquid).
• Remove weights, plate, and plastic wrap. Remove torte from pan and put on a plate. Blot any excess moisture. Bring torte to room temperature and cut into wedges.

YELLOW SQUASH AND PEPPERS

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.

SUPERB YELLOW PEPPER SOUP

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.