Golden Bell Pepper Soup
Serves: 6
Total Cook Time: 50
Prep Time: 20
Cook Time: 30
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 (any color works though), diced
- 2 cups diced butternut squash
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1/2 teaspoon dried sage
Instructions
- 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.
- Blend all ingredients with an immersion blender.
- Serve immediately or keep in the fridge for up to 3 days.
