Refreshing Chilled Yellow Squash Soup Recipe with Dill

Name: Refreshing Chilled Yellow Squash Soup Recipe with Dill
Total time: 4 hrs 45 mins
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; salt and pepper to taste; 0.5 teaspoon lemon juice, or to taste; 2 tablespoons minced fresh dill

Use small yellow squash with the skin on for the best color and buttery flavor. Zucchini can be substituted, but choose young ones with small seeds for optimal results.

Total time4 hrs 45 mins
Prep time15 mins
Cook time30 mins
Yield8 servings, 8

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Servings

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
salt and pepper to taste
0.5 teaspoon lemon juice, or to taste
2 tablespoons minced fresh dill

Instructions

In a large saucepan, heat olive oil over medium heat. Cook the onion until softened and translucent, about 5 minutes. Add the yellow squash, cooking and stirring until it begins to soften, approximately 5 minutes. Pour in the broth and bring the mixture to a simmer. Cover the saucepan, reduce the heat, and let it simmer until the squash is tender, around 20 minutes.
Using a stick blender, puree the soup until it reaches a smooth consistency. Allow the soup to cool until it's lukewarm. Stir in the yogurt, then season with salt, pepper, and lemon juice to taste. Incorporate the dill, then chill the soup in the refrigerator for a minimum of 4 hours. Serve chilled for the best flavor.

Nutrition

Calories: 96 kcal
Fat Content: 4 g
Fiber Content: 3 g
Sugar Content: 5 g
Sodium Content: 493 mg
Protein Content: 3 g
Cholesterol Content: 1 mg
Carbohydrate Content: 12 g
Saturated Fat Content: 1 g
Unsaturated Fat Content: 0 g