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Chilled Squash Soup

Chilled Squash Soup

by Angie Ash, EVP This chilled soup makes great use of seasonal squash, and it’s tasty, flavorful, and refreshing with the addition of a little lemon zest and dill. PREP TIME: 20 minutes COOK TIME: 1 hour TOTAL TIME: 1 hour 20 minutes

  • 2 leeks, white and light green parts near the bulb only
  • 2 tbsp extra virgin olive oil
  • 2 pounds squash, seeded and chopped (I used a mix of zucchini, yellow summer, and delicata)
  • 1 quart chicken broth (I used low-sodium, organic)
  • 1 tsp salt (omit if using regular chicken broth)
  • 1/4 tsp white or black pepper
  • 2 tbsp fresh dill (or 1 teaspoon dried dill weed)
  • 1/2 cup plain Greek yogurt (I used non-fat)
  • 1 tsp lemon zest
  1. Rinse the leeks well and chop roughly.

  2. Heat the olive oil over medium heat.

  3. Add the leeks and cook for 5 minutes, stirring well.

  4. Add the squash and broth.

  5. Season with salt and pepper, stirring it in well.

  6. Add the dill.

  7. Bring to a boil and then lower to cook on simmer for 20 minutes.

  8. Remove from heat and let stand for 30 minutes so the flavors get a chance to meld together.

  9. Puree in a blender or use an immersion blender.

  10. Stir in the Greek yogurt and lemon zest.

  11. Transfer to a large, covered storage container and chill for at least 3 hours before serving.

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