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How to Make Chilled Yellow Squash Soup with Dill - A Step-by-Step Guide

As summer arrives and temperatures rise, there’s nothing more refreshing than a cool, vibrant soup to beat the heat. This Chilled Yellow Squash Soup with Dill is the perfect way to enjoy the season’s bounty of summer squash while staying cool and satisfied. It’s incredibly easy to make, requires just a handful of ingredients, and is bursting with the fresh flavors of squash and dill.

This soup is not only delicious, but it’s also a nutritional powerhouse. Yellow squash is loaded with ...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 45 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    • Nutrition

    96 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 1mg
    • Sodium: 493mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 3g
    • Vitamin C: 12mg
    • Calcium: 75mg
    • Iron: 1mg
    • Potassium: 301mg

    Categories

    Dill recipes