Chilled Yellow Squash Soup with Dill

Directions

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

Methods :

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