Summer Squash Soup with Mint Yogurt Dressing
A dollop of mint-yogurt dressing elegantly updates this classic, comforting squash soup.
Ingredients
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Summer Squash Soup:
1 tablespoon olive oil
1 large white onion, peeled and diced
3-4 yellow summer squash, chopped
1 teaspoon sea salt
4 cups chicken stock (may use vegetable stock or water)
Mint Dressing:
1/2 cup mint leaves
1/4 cup parsley
2-3 tablespoons water
1/4 cup extra virgin olive oil
1/4 cup yogurt
Sea salt
Preparation
Level: Intermediate
Servings: 4 to 6
Cook Time:
Ready In:
Summer Squash Soup:
Sauté onion in olive oil over medium-low heat for 2-3 minutes.
Add chopped summer squash, sea salt and chicken stock. Bring to a boil. Cover and reduce heat to a simmer, 8-10 minutes.
With a slotted spoon, remove vegetables from liquid. Purée vegetables in a food processor.
Return the purée to the remaining soup and adjust seasoning to taste.
Garnish with a teaspoon of mint dressing.
Mint Dressing:
Put mint, parsley and water into a food processor or blender and purée.
Add olive oil and yogurt and a pinch or two of sea salt; continue blending until smooth.
Sauté onion in olive oil over medium-low heat for 2-3 minutes.
Add chopped summer squash, sea salt and chicken stock. Bring to a boil. Cover and reduce heat to a simmer, 8-10 minutes.
With a slotted spoon, remove vegetables from liquid. Purée vegetables in a food processor.
Return the purée to the remaining soup and adjust seasoning to taste.
Garnish with a teaspoon of mint dressing.
Mint Dressing:
Put mint, parsley and water into a food processor or blender and purée.
Add olive oil and yogurt and a pinch or two of sea salt; continue blending until smooth.
