Yellow Squash Soup
Print recipe
| Serves | 6-8 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Meal type | Soup |
| Misc | Child Friendly, Freezable, Serve Cold |
Ingredients
- 5-6 Small yellow squash
- 1 Medium Yukon gold potato (peeled)
- 1 Medium onion
- 1 quart chicken stock (or other stock)
- 1 tablespoon clarified butter (or olive oil)
- 1 tablespoon dried dill (or chopped fresh dill)
- 1 Small bunch of mint (about 8-9 leaves, chopped)
- 2 teaspoons kosher salt
- 1/2 cup sour cream (or yogurt)
Directions
| Step 1 | |
 Chop the onion into 1/2" dice Shop the squash into 1" pieces | |
| Step 2 | |
| Heat the oil over medium heat and when oil is hot add onions, and sweat over medium heat for 5-6 minutes until onion is soft, but do not let it brown | |
| Step 3 | |
| Add squash and alt, stir well, and continue to sweat another 5 minutes Peel and chop potatoes into 1" pieces, and add to pot with stock If using dried dill add that now Bring to a gentle boil, lower heat, cover and simmer for 20 minutes | |
| Step 4 | |
| Soup is done is potatoes are tender Stir in sour cream Uncover and allow to cool for about 30 minutes Add chopped mint and fresh dill (if using) Puree using an immersion blender, food mill, or (very carefully!) a blender | |
| Step 5 | |
| Stir in sour cream, and let cool completely, overnight is best Taste for seasoning Garnish with fresh mint or dill, and if you want to be extra fancy a tiny dollop of sour cream | |