Chilled Yellow Squash Soup with Dill

Ingredients

• tablespoon solive oil
• pound syellow summer squash - halved, seeded, and slice d
• onion, chopped
• quart svegetable broth
• ounce splain yogurt
• salt and pepper to taste
• 1/2 teaspoon lemon juice, or to taste
• tablespoon sminced fresh dill

Instructions

1. Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes.
2. Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled