Chilled summer squash soup
A refreshing soup for a summer's day. Soured cream and yoghurt offer a creamy taste with less fat. Serves 2. Prep time: 45 minutes (plus chilling)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wcrf.org.
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
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