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Dill Summer Squash Soup with Lemon August 16, 2010

Posted by Angela @ Making Food for Friends in soup, vegan.

I made this soup almost a week ago, and am just now getting time to write it up!  I went out to lunch at Sweet Lorraine’s with my team at work early last week.  Three out of the five of us ordered the soup of the day, a dill summer squash soup served with a paper-thin slice of lemon in the bowl.  It was delicious, and when a bright yellow squash appeared in our work kitchen the very next day (co-workers with gardens have been very generous with sharing their bounty this year!), I went home and played around, trying to get as close to re-creating it as possible.  Here’s what I came up with.  It’s great—not exactly what I had at the restaurant, but a nice homage to it, at least.

Dill Summer Squash Soup with Lemon

Dill Summer Squash Soup


1 small onion, chopped
1 medium carrots, peeled and chopped
1 medium potato (the waxy type—like a yukon, not a baking potato), peeled and chopped
4 cups of vegetable stock
1 medium yellow summer squash, sliced
1 medium or 2 small zucchini, sliced
2 tbs dill (or ¼ cup fresh dill, chopped)
2 tsp oregano
¼ cup lemon juice (or juice from one lemon)
Olive oil
Salt & pepper


Chop your onion, and cook it over medium heat in a large soup pot (or dutch oven) until translucent and slightly browned.  Add the chopped carrot, and cook for a few more minutes.

Pour the vegetable broth over the onions and carrots, add the chopped potato, and simmer until the potato and carrot are tender enough to be pierced with a fork.  Add the dill, oregano, squash, and zucchini, and simmer for another 5 minutes or so.  Season with salt and pepper.

Remove the soup from the heat.  With an immersion blender, puree the soup until it is smooth.  If you don’t have an immersion blender, you can puree it in batches in a normal blender.

Squeeze in the lemon juice, and taste the soup to see if you need more lemon, dill, or salt/pepper.  Serve with a little added dill sprinkled on top.



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