Chilled Yellow Squash and Dill Soup

A refreshing soup combines the mild sweetness of yellow squash with the bright, herbal notes of fresh dill for a light and flavorful dish. Perfect for warm days, it’s easy to prepare and wonderfully satisfying served cold.

Helpful Kitchen Tips

Use fresh, firm yellow squash for the best flavor and texture.
Cook the squash gently to keep it tender but not mushy.
Chill the soup thoroughly before serving to enhance its refreshing qualities.

Ingredients 0/8

2 tablespoons olive oil 2 pounds yellow summer squash - halved, seeded, and sliced 1 onion, chopped 2 quarts vegetable broth 4 ounces plain yogurt salt and pepper to taste ½ teaspoon lemon juice, or to taste 2 tablespoons minced fresh dill

Why You'll Want This Again

This soup is light and refreshing, perfect for warm days. The natural sweetness of the squash pairs beautifully with the fresh, bright flavor of dill. It’s also easy to make and served cold, making it a great option for quick lunches or elegant appetizers.

Step 1

Warm some olive oil in a big saucepan over medium heat. Toss in the chopped onion and cook it gently until it’s soft and see-through, which should take about 5 minutes. Add the yellow squash next and stir everything together until the squash starts to get tender, around another 5 minutes. Pour in the broth, bring it to a gentle simmer, then cover the pot and let it cook on low heat until the squash is really soft, about 20 minutes.

Step 2

Once everything is cooked, use a stick blender to puree the soup until it’s nice and smooth. Let it cool down until it’s just lukewarm, then mix in the yogurt. Give it a taste and season with salt, pepper, and a little lemon juice to brighten it up. Stir in the fresh dill last, then pop the soup in the fridge for at least 4 hours to chill. Serve it cold and enjoy!

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Simple Serving Suggestions

Serve chilled in small bowls or glasses for a starter. Garnish with a sprig of dill or a drizzle of olive oil. Pair it with crusty bread or a light salad for a complete, summery meal.

How To Store For Later

Store the soup in an airtight container in the refrigerator for up to three days. Stir well before serving again, as ingredients may settle. Avoid freezing to maintain the best texture and flavor.

Frequently Asked Questions

Can I use frozen yellow squash for this soup?

Fresh yellow squash works best for texture and flavor, but you can use frozen if fresh is unavailable. Just thaw and drain excess water before cooking.

What can I substitute for plain yogurt?

You can use sour cream or a dairy-free yogurt alternative for a similar creamy texture.

How long can I store the soup in the fridge?

It will keep well in the fridge for up to 3 days in an airtight container.

Can I make this soup ahead of time?

Yes, it actually tastes better after chilling for several hours or overnight.

Is it necessary to use fresh dill?

Fresh dill is recommended for the best flavor, but dried dill can be used in smaller amounts if needed.

Can I serve this soup warm instead of chilled?

The soup is designed to be served cold, but you can warm it gently if you prefer.

How do I know when the squash is tender enough?

The squash should be soft enough to easily mash with a spoon before blending.