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Chilled Yellow Squash Soup with Dill

Rated as 5 out of 5 Stars
5 made it  |  0 reviews   |  1 photos

"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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4 h 45 m servings 96
Original recipe yields 8 servings


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  1. 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.
  2. 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

Nutrition Facts

Per Serving: 96 calories; 4.4 11.9 3 < 1 493 Full nutrition

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