Chilled Yellow Squash Soup With Dill

Posted on by Irene Pastore
Yellow Squash Soup

Chilled Yello Squash Soup With Dill Recipe

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
  • ½ teaspoon lemon juice, or to taste
  • 2 tablespoons minced fresh dill

DIRECTIONS

  • 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.
  • 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.

Recipe Source: AllRecipes.com

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