Chilled Yellow Squash Soup with Dill recipe
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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
Nutrition Info
- 96.2 caloriescarbohydrate: 11.9 gcholesterol: 0.8 mgfat: 4.4 gfiber: 3.4 gprotein: 3 gsaturatedFat: 0.7 gservingSize: -sodium: 492.6 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Chilled Yellow Squash Soup with Dill
Directions
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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