Yellow summer squash makes a delicious chilled soup when paired with dill and yogurt. The soup has a mild buttery flavor and is very refreshing.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
96 Calories
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
Ingredients
1 onion, chopped
2 tablespoons olive oil
salt and pepper to taste
2 quarts vegetable broth
2 tablespoons minced fresh dill
2 pounds yellow summer squash - halved, seeded, and sliced
