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Summer Squash and Chicken Chowder

Photo: Jennifer Causey Styling: Claire Spollen

Yield

Serves 4 (serving size: about 1 2/3 cups soup and 1 1/2 teaspoons yogurt)

This silky, veggie-forward soup is a fantastic way to use up a load of fresh summer squash. This would also work well with zucchini.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped celery
  • 6 garlic cloves, minced
  • 1 pound yellow squash, cut into small pieces
  • 1 large shallot, sliced
  • 2 tablespoons chopped fresh oregano
  • 5 thyme sprigs
  • 2 cups unsalted chicken stock
  • 1 cup prepared mashed potatoes
  • 2/3 cup half-and-half
  • 1 teaspoon sherry vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 8 ounces shredded skinless, boneless rotisserie chicken breast
  • 2 tablespoons 2% Greek yogurt

Nutrition Information

  • calories 292
  • fat 15 g
  • satfat 6 g
  • monofat 5.8 g
  • polyfat 1.3 g
  • protein 23 g
  • carbohydrate 18 g
  • fiber 3 g
  • cholesterol 75 mg
  • iron 2 mg
  • sodium 637 mg
  • calcium 124 mg
  • sugars 4 g
  • Est. Added Sugars 1 g

How to Make It

  1. Heat a stockpot over medium-high heat. Add oil and next 4 ingredients; cook 2 minutes. Add herbs and stock; cover and cook 4 minutes.

  2. Remove from heat; transfer two-thirds of mixture to a blender. Add potatoes and half-and-half. Remove center piece of lid; secure lid on blender. Cover opening with a towel; blend until smooth.

  3. Return pureed soup to pan over medium heat. Stir in vinegar, salt, pepper, and chicken; cook 2 minutes. Top soup with yogurt.