Golden Bell Pepper Soup

This golden bell pepper soup recipe is nutritious and comforting. It's perfect for a weeknight—it takes 50 minutes, but there is 25 minutes of hands-off time.

There are many possible topping options that would pair well: microgreens, avocados, radishes, arugula, or goat's cheese. 

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 medium carrots, diced
• 1 celery stalk, diced
• pinch of sea salt and pepper
• 6 orange bell peppers, diced
• 2 cups diced butternut squash
• 4 cups vegetable broth
• 1 teaspoon thyme
• ½ teaspoon dried sage

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How to Make This Blended Soup Recipe

• Heat the olive oil in a large pot over medium-high heat.
• Add the onion, carrots, celery and salt and pepper to the pot and sauté for 3 to 4 minutes, or until the onions are translucent.
• Add the bell peppers and simmer for another 6 minutes.
• Add the butternut squash, broth, thyme, and sage and bring to a boil over high heat. Then reduce to a simmer and cook for 20 minutes.
• Add soup to a blender, in stages if necessary, and blend till fully puréed. Or blend with an immersion blender.
• Serve immediately or keep in the fridge for up to 3 days.

If you like veggie soup recipes, check out our Mexican Veggie Soup, our Ribollita Soup, and our Black Bean Soup.

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