Chilled Yellow Squash Soup with Dill
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Chilled Yellow Squash Soup with Dill

1. Olive oil - 2 tablespoons
2. Yellow summer squash - halved, seeded, and sliced - 2 pounds
3. Onion, chopped - 1
4. Vegetable broth - 2 quarts
5. Plain yogurt - 4 ounces
6. Salt and pepper to taste - 4 ounces
7. Lemon juice, or to taste - ½ teaspoon
8. Minced fresh dill - 2 tablespoons

How to cook deliciously - Chilled Yellow Squash Soup with Dill

1. Stage

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.

2. Stage

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