The Best Chilled Soup on Hot Summer Days

Here in Northwest Ohio, we are having a glorious summer. I haven’t gotten this much natural vitamin D from sunshine in YEARS and our garden is going gangbusters. The days are still blazing hot, though. Today, I’m sharing what I consider to be the best chilled soup you can enjoy when you just can’t bear the thought of cooking on the stove. When most people think of chilled soup, gazpacho and cucumber probably come to mind. This one spotlights squash because the photo says it all. 

I mean, right? Now, before you turn up your nose, I bet you can think of hot squash soups you may like, such as butternut. Matt considers squash another “s word” if you get what I’m throwing down, but even he thinks this one is tasty. Better yet, I had him taste it before it cooled down and it got the thumbs up, which also means I will be making this in the cooler months ahead as a hot soup, too. I’m just glad I’ve moved past zucchini at this point.

As always, this soup is easy to make and doesn’t entail buying a lot of specialty ingredients. You will want to haul out your standard blender or an immersion blender to puree the soup, but it’s so worth that step, friends. I love this Cuisinart immersion blender my sister got me for Christmas one year. It purees in a snap. This chilled soup is tasty, flavorful, and refreshing with the addition of a little lemon zest and dill. It also pairs well with a piece of crusty bread, like my Herbs & Cheddar Zucchini Bread. My mouth is watering just thinking about it!

Ingredients

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

Directions

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.

Watch Me Make It!

Helpful Notes

• If you use delicata squash, they are very seedy in the middle. You’ll want to cut them lengthwise and use a spoon to scoop them out (kind of like a pumpkin) and then cut them into pieces from there.
• Buttermilk will work fine if you don’t have plain Greek yogurt.
• Water can be used instead of the broth. Just keep in mind it won’t be as flavorful.
• This soup can also be served hot in the colder months.

I hope you enjoy this chilled squash soup!