roasted pepper and squash soup

Here is a simple but nutritious soup that is creamy, light, and full of flavor. All it takes is roasting peppers, tomatoes, and squash in the oven, pureeing, and straining. You can always saute these ingredients if you don’t want to kick your oven on in the summer.

2 Serving recipe:

• 3 bell peppers
• 2 tomatoes
• 2 summer squash (or zucchini)
• 1 clove garlic
• 1 cup chicken stock or water
• salt and pepper
• olive oil

1. Cut squash and tomatoes into chunks. Throw everything in a pan or baking sheet and coat with oil. Roast in the oven for 1 hour at 400 degrees (or saute for 30-45 minutes on low if desired).
2. Remove seeds and stems from peppers
3. Add to blender with chicken stock and a little bit of olive oil. Blend until smooth
4. Push puree through a fine strainer and discard the chunks. This will leave you with a very smooth soup.
5. If you want it thinner just add more chicken stock or water
6. Season with salt and pepper.