For the best flavor, use high-quality vegetable broth. Homemade is ideal, but a good store-bought brand will also work. If you don't have an immersion blender, you can use a regular blender. Be sure to vent the lid while blending hot liquids to prevent pressure buildup. Greek yogurt adds a lovely creaminess and tang to the soup, but you can substitute sour cream or crème fraîche if you prefer. Feel free to adjust the amount of dill and lemon juice to suit your taste. This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Chilled Yellow Squash Soup with Dill
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME4 hrs 45 mins
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SERVING8 People
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VIEWS11
A vibrant and refreshing chilled soup, perfect for a summer's day. This recipe celebrates the delicate sweetness of yellow squash, enhanced by the bright, herbaceous notes of fresh dill and a touch of tangy lemon.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol1 mg
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Fiber3 g
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Protein3 g
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Saturated Fat1 g
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Sodium493 mg
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Sugar5 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
02
Step
5 mins
Add the sliced yellow squash to the pot. Cook, stirring occasionally, until the squash begins to soften slightly, about 5 minutes.
03
Step
20 mins
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot, reduce the heat to low, and simmer gently until the squash is very tender, about 20 minutes.
04
Step
5 mins
Remove the pot from the heat and carefully puree the soup using an immersion blender until completely smooth and creamy. Alternatively, you can puree the soup in batches in a regular blender, being careful to vent the lid to prevent pressure buildup. Let the soup cool to lukewarm.
05
Step
2 mins
Once the soup has cooled slightly, stir in the Greek yogurt, lemon juice, salt, and pepper. Adjust the seasoning to your liking.
06
Step
2 mins
Stir in the minced fresh dill. Cover the soup and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
07
Step
1 mins
Serve the chilled soup in bowls or glasses, garnished with a sprig of fresh dill and a drizzle of olive oil, if desired.
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Adaline Welch
Jun 28, 2025This soup is absolutely delicious and so easy to make! The dill adds such a refreshing touch.
Merritt Schinner
Jun 27, 2025The cooling time is essential. The flavors really come together after chilling.
Estel Bosco
Jun 27, 2025I found it a little bland before chilling, but after a few hours in the fridge, it was perfect.
Terrance Manteschuster
Jun 27, 2025My family loved this soup! It's a perfect light meal for a hot day.
Kieran Windler
Jun 26, 2025I added a squeeze of lime juice instead of lemon, and it was fantastic!
Billy Jenkins
Jun 25, 2025I made this with zucchini instead of yellow squash, and it turned out great! Will definitely make again.