Ingredients
8
8 servings
- •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
Nutritional Facts
Per 8 servings
- Calories: 96
- Carbohydrate: 12g
- Fat: 4g
- Fiber: 3g
- Protein: 3g
- Sugar: 5g
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