yellow-squash-and-bell-pepper-soup-12067.json

{
    "directions": [
        "In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes. Stir in broth and bring mixture to a simmer. In a blender pur\u00e9e soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.",
        "Serve soup sprinkled with coriander."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Blender",
        "Garlic",
        "Pepper",
        "Vegetable",
        "Saut\u00e9",
        "Quick & Easy",
        "Dinner",
        "Lunch",
        "Bell Pepper",
        "Summer",
        "Yellow Squash",
        "Gourmet",
        "Sugar Conscious",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Yellow Squash and Bell Pepper Soup",
    "url": "http://www.epicurious.com/recipes/food/views/yellow-squash-and-bell-pepper-soup-12067"
}