Best Chilled Yellow Squash Soup With Dill Recipes

CHILLED SPICED YELLOW-SQUASH SOUP

Chilled Spiced Yellow-Squash Soup image

Provided by Daniel Patterson

Categories easy, lunch, quick, soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 pounds yellow crookneck squash, trimmed and roughly chopped
1/2 cup olive oil, plus more to garnish
1/8 teaspoon red-pepper flakes
1/2 teaspoon cumin seeds, toasted and ground
1/4 teaspoon coriander seeds, toasted and ground
1/8, teaspoon ground turmeric
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon lime juice
Chopped mint, to garnish

Steps:

Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 361 milligrams, Sugar 4 grams, TransFat 0 grams

SUMMER SQUASH SOUP

Summer Squash Soup image

Vegetables from the gardenabound in cups of chilled squash soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes 2 quarts

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
1 medium white onion, thinly sliced
1/2 teaspoon turmeric
Pinch of cayenne pepper
3 pounds yellow summer squash (about 6 medium), cut into thin half-moons
3 1/2 cups homemade or low-sodium store-bought chicken stock, or water
2 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground white pepper
1 tablespoon fresh lime juice
Shelled sunflower seeds, toasted, for garnish
Paprika, for garnish

Steps:

Melt butter in a large saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, about 5 minutes. Add turmeric and cayenne; cook, stirring, 30 seconds. Add squash and stock; bring to a boil. Reduce heat; simmer, stirring occasionally, until squash is very tender, about 20 minutes.
Let cool slightly; puree in batches in a blender (so blender is never more than halfway full). Season with salt and white pepper; stir in lime juice. Refrigerate until cold, about 6 hours, or up to 1 day. Served chilled with seeds and paprika.