Yellow Squash and Bell Pepper Soup

• 1/4 cup chopped onion
• 2 tablespoons unsalted butter
• 1 large yellow bell pepper, thinly sliced (about 1 1/2 cups)
• 3/4 pound yellow summer squash, sliced thin crosswise (about 3 cups)
• 1/4 teaspoon minced garlic
• 1 cup low-salt chicken broth
• 2 tablespoons chopped fresh coriander

1. In a large skillet cook onion in butter over moderate heat, stirring, until softened.
2. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes.
3. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes.
4. Stir in broth and bring mixture to a simmer.
5. In a blender puree soup until smooth and transfer to a saucepan.
6. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.
7. Serve soup sprinkled with coriander.

onion, unsalted butter, yellow bell pepper, summer squash, garlic, lowsalt, fresh coriander

Taken from www.epicurious.com/recipes/food/views/yellow-squash-and-bell-pepper-soup-12067 (may not work)