Chilled Yellow Squash Soup with Dill The Best Recipes

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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."

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
• lemon juice, or to taste (optional)
• 2 tablespoons minced fresh dill

Instructions :

Prep : 15M	Cook : 8M	Ready in : 4H45M

• 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

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