Chilled Yellow Squash Soup with Dill
I make this soup with small yellow squash from my yard and leave the skin on. They give the soup a wonderful color and a mild buttery flavor. You can also make them with zucchini, but pick small, young ones with small seeds.
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Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
96 calories; protein 3g; carbohydrates 11.9g; fat 4.4g; cholesterol 0.8mg; sodium 492.6mg. Full Nutrition