I use little yellow squash from my yard to prepare this soup, keeping the skin on. They impart a lovely color to the soup as well as a light buttery flavor. You may also prepare them with zucchini, but make sure to choose young, small-seeded varieties.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 493 mg |
| Sugars | 5 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect warm as well. Made a half recipe with a couple csa summer squash. Thank you.
This is possibly the worst soup I’ve ever tasted – a total waste of ingredients and time and my fresh garden dill. NO flavor and insipid consistency.