THE RECIPE JOURNAL · Appetizer
Yellow Squash Soup Served Cold with Dill
This refreshing soup is perfect for warm days, combining the mild sweetness of yellow squash with the bright, herbal flavor of dill. It's light, creamy, and served cold to keep you cool and satisfied.
FROM THE KITCHEN • Yellow Squash Soup Served Cold with Dill
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating 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 cook, stirring occasionally, until it begins to soften—around another 5 minutes. Pour in the broth, bring everything to a simmer, then cover the pot, lower the heat, and let it cook until the squash is completely tender, about 20 minutes.
02
Step 2
Once the veggies are soft, blend the soup until it’s smooth using a stick blender. Let it cool down to lukewarm, then stir in the yogurt. Season with salt, pepper, and a squeeze of lemon juice to brighten it up. Finally, mix in the fresh dill and pop the soup in the fridge to chill for at least four hours. Serve it nicely cold and enjoy!
Why you’ll love it
This soup is light and refreshing, perfect for warm days. Its creamy texture comes without heavy cream, making it both healthy and satisfying. The dill adds a bright, herbal note that elevates the flavors beautifully.
How to serve
Serve this soup in small bowls or glasses as a starter or light lunch. Garnish with a sprig of fresh dill and a drizzle of olive oil. It pairs well with crusty bread or a simple green salad.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving again, and keep it cold until ready to enjoy. Avoid freezing, as the texture may change.
