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Chilled Yellow Squash Soup with Dill
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
285 minutes
Refreshing chilled yellow summer squash soup with dill and yogurt for a mild buttery delight.
Ingredients:
  • 2 tablespoons olive oil
  • 2 pounds yellow summer squash - halved, seeded, and sliced
  • 1 onion, chopped
  • 2 quarts vegetable broth
  • 4 ounces plain yogurt
  • 0.5 teaspoon lemon juice, or to taste
  • 2 tablespoons minced fresh dill
Instructions:
  • In a large saucepan over medium heat, sauté onion in olive oil until soft and translucent, around 5 minutes. Add yellow squash and cook until starting to soften, about 5 minutes. Pour in broth, bring to a simmer, cover, reduce heat, and cook until soft, approximately 20 minutes.
  • Blend soup with a stick blender until creamy. Allow it to cool to lukewarm. Add yogurt and season with salt, pepper, and lemon juice. Mix in dill and refrigerate for at least 4 hours. Serve cold.

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