Chilled summer squash soup

Try this delicious refreshing soup on a hot summer day
3 ratings
Recipe by: Rachel Clark | Health Promotion Manager

If, like me, you get a bit bored of salads during the summer, why not give this chilled soup recipe a go? Some creamy soups are high in fat, but using just a little soured cream and natural yoghurt gives a creamy taste without being too heavy.

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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
Time
45 minutes (plus 2 hours chilling)
SERVES:
2
CALORIES:
136
FAT:
2.8g
SALT:
0.6g
SUGAR:
11.8g
5 A DAY:
2.5
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