Refreshing Yellow Squash Soup with Dill

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

Step 1

Warm some olive oil in a large pot over medium heat. Add the chopped onion and cook it gently until it’s soft and translucent, which should take about 5 minutes. Toss in the yellow squash and stir it around until it begins to soften, about another 5 minutes. Pour in the broth, bring everything to a gentle simmer, then cover the pot, lower the heat, and let it cook until the squash is really tender—about 20 minutes.

Step 2

Once everything is cooked, use a stick blender to puree the soup until it’s nice and smooth. Let it cool down to lukewarm before stirring in the yogurt. Season with salt, pepper, and a squeeze of lemon juice to brighten it up. Finally, mix in the fresh dill, then pop the soup into the fridge for at least 4 hours so it can chill and the flavors can meld. Serve it cold and enjoy!