Chilled summer squash soup

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 2 rating(s)
Chilled summer squash soup

Try this delicious refreshing soup on a hot summer day

45 minutes (plus 2 hours chilling)

Serves 2

Rachel Clark

Recipe by: Rachel Clark | World Cancer Research Fund

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Rachel Clark

Recipe by: Rachel Clark | World Cancer Research Fund

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Ingredients

  • 450g yellow or butternut squash, peeled and sliced
  • 3 spring onions, finely chopped
  • 300ml reduced-salt vegetable stock, made with 1 stock cube
  • 50ml half-fat soured cream
  • 50g low-fat natural yoghurt
  • 2 teaspoons lemon juice
  • 1 tablespoon dill, chopped
  • Freshly chopped chives, to serve

CALORIES: 136

FAT: 2.8g

5 A DAY: 2.5

SALT: 0.6g

SUGAR: 11.8g

Method

  1. Simmer the squash and spring onions in the stock until softened, then transfer to a blender or food processor and blend until smooth.
  2. Allow the soup to cool, then whisk in the soured cream, yoghurt, lemon juice and dill. Chill thoroughly in the fridge.
  3. Serve with a sprinkling of chives and crusty wholemeal bread.

Other varieties of squash, or vegetables such as parsnips, can be used instead of butternut squash

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