Chilled Yellow Squash Soup with Dill

I make this soup with small yellow squash from my yard and leave the skin on. They give the soup a wonderful color and a mild buttery flavor. You can also make them with zucchini, but pick small, young ones with small seeds.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 96 Calories

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 quarts vegetable broth
• 2 tablespoons minced fresh dill
• ½ teaspoon lemon juice, or to taste
• 2 pounds yellow summer squash - halved, seeded, and sliced
• 4 ounces plain yogurt

Recipe Instructions

Step 1

Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes.

Step 2

Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled