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Yellow Squash & Sweet Pepper Soup

Active Time: 40 minutes

Makes 6 servings

summer squash and pepper soup.jpg


  • 2 tablespoons coconut oil or ghee
  • 1 medium yellow onion, diced
  • 4 cloves garlic, diced
  • 5-6 cups vegetable broth, depending on desired consistency
  • 3 bell peppers, roughly diced
  • 2 pounds yellow summer squash, roughly chopped
  • Fresh herbs: 1 tablespoon fresh rosemary, ¼ cup fresh parsley
  • 1 small lemon
  • ½ teaspoon fine sea salt
  • ¼ teaspoon fresh pepper


  1. Heat the oil or ghee in a stockpot over medium-low heat. Sauté onions until soft and translucent, about 4-6 minutes. Stir in garlic; cook one minute.
  2. Add broth, bring to a simmer.
  3. Add peppers and squash, cook 10 minutes and turn off the heat. Stir in the fresh herbs. Slice lemon in half and use a spoon to scrap juice and flesh into the soup. It’s okay if the seeds fall in too.
  4. Use an immersion blender or transfer half of the soup (careful! It’s hot!) to a blender, remove the center of the lid, cover with a kitchen towel, and process until smooth. Add salt and pepper and blend again. Taste and adjust seasonings to your preference.
  5. Add to a bowl and repeat with the other half of the soup (if using a blender).
  6. Let cool completely. Store 4 servings in separate containers in the fridge, and 2 servings in separate containers in the freezer for lunch on Days 1, 3, and 7.
  7. This soup is delicious cold, warm, or at room temperature.