Yellow Squash And Bell Pepper Soup

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, puree soup until smooth. Transfer to a saucepan.

Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency. Season with salt and pepper.

Serve soup sprinkled with coriander.