CHILLED YELLOW SQUASH SOUP WITH DILL

Chilled Yellow Squash Soup with Dill image

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.

Provided by nch

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 4h45m

Yield 8

Number Of Ingredients 8

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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

Steps:

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 Facts : Calories 96.2 calories, Carbohydrate 11.9 g, Cholesterol 0.8 mg, Fat 4.4 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 492.6 mg, Sugar 4.6 g