Is it fall yet???

I am a sun, summer loving, flip-flop queen, beach bum through and through, but there is something about the fall that makes my heart so happy! However, here in TX we don’t really get a true fall. In the 4.5 years I have lived here, the average temps in October and November fall in the mid 70s-low 80s. Yes, that does feel much cooler than the triple digit days in July and August, but still not really like what I grew up with in the north.

Despite the still warm temps here, I decided that it was time to find a new soup recipe and try it out! I happened to get a plethora of red peppers and yellow squash at the Farmer’s Market and I decided to google a soup recipe with these ingredients to see what I found. I happened across this recipe! The pictures made my mouth water, and I could not wait to make it! It was great timing as I was hosting a little lunch and I figured this would be a good time to try out the soup 🙂

I did some tweaking to the original recipe that I found, and I have to say I am REALLY happy with the end result. I did not use onions to avoid my allergy issues. I also used a few more squash that the recipe called for, maybe cause I felt they were a little on the small side. In the end the ratio of squash and red pepper was about equal in my pot.

Ingredients

2 to 3 Tablespoons organic coconut oil
3 or 4 sweet red peppers, chopped into large pieces
3 or 4 yellow summer squash, cut into large slices (I used about 6)
6 cups (48 ounces) chicken stock, I used organic low sodium broth.

Spices to your liking. (I used garlic, pepper, salt, paprika, italian seasoning, red pepper flakes, and basil.)

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Directions
Heat the coconut oil in a large pot over medium heat and add the peppers, squash and spices. Let cook for about 10 minutes, stirring every few minutes to ensure that all the vegetables have oil covering them.

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Add the chicken stock. Bring to a boil. Reduce heat & simmer with the lid cracked for about 20 minutes. Stir every few minutes and check the vegetables to ensure they are soft between 15-20 minutes.

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Using a counter top blender and carefully puree the soup to desired consistency.PLEASE BE AWARE THE SOUP IS HOT AND CAN SPLATTER EASILY IN THE BLENDER. I made so much soup it took 2 rounds of blending to puree all the vegetables and the stock.

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Enjoy hot, or you can also chill it and enjoy it cold!          

I paired this soup with some thick french bread and a tasty salad with Italian chicken!

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