This light and creamy soup is perfect for warm days when you want something cool and satisfying. Made with fresh yellow squash and a hint of dill, it’s a simple way to enjoy seasonal flavors.
Start by warming 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.
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!
- Use fresh yellow squash for the best flavor and texture.
- Cook the vegetables until just tender to keep the soup vibrant and not mushy.
- Add dill at the end of cooking to preserve its fresh aroma.
This soup is light and full of fresh flavors, making it perfect for warm days. The gentle sweetness of yellow squash pairs beautifully with the bright, herbal notes of dill. It’s a healthy, comforting dish that’s easy to prepare and enjoy any time.
Serve this soup warm or chilled, depending on your mood. It pairs well with crusty bread or a light salad. A dollop of sour cream or Greek yogurt can add creaminess and balance the flavors nicely.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well—thaw in the fridge overnight before reheating.
