Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes
Photo of Easy Yellow Squash, Pepper & Spinach Soup by WW

Easy Yellow Squash, Pepper & Spinach Soup

0
Points®
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
This brothy soup is chock-full of veggies and incredibly easy to make. We look to a frozen bell pepper and onion blend to provide the savory backbone of the soup, along with bay leaves and thyme sprigs. The only real prep work you have to do is to slice some squash, which takes just a few minutes. Feel free to substitute zucchini if yellow squash isn’t available or if your family just prefers the former. Serve as a starter, a side to a sandwich, or a snack.

Ingredients

Low sodium vegetable broth

3 cup(s)

Water

1 cup(s)

Uncooked yellow summer squash

1 pound(s), halved lengthwise and thinly sliced

Frozen pepper and onion blend

2 cup(s)

Kosher salt

¾ tsp

Black pepper

½ tsp

Fresh thyme

3 sprig(s)

Bay leaf

2 leaf/leaves

Baby spinach

4 cup(s)

Instructions

  1. In a Dutch oven or large saucepan, combine the broth, water, and squash; bring to a boil over high heat. Add the frozen pepper and onion medley, salt, pepper, thyme, and bay leaves; reduce the heat to medium-low, and cook, partially covered, until the squash is tender, about 15 minutes.
  2. Remove the pan from the heat; stir in the spinach. Discard the thyme sprigs and bay leaves before serving.
  3. Serving size: about 1 ½ cups

People Also Like

People Also Like