Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 2016


Credit: Jennifer Causey Styling: Claire Spollen

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

292 calories; fat 15g; saturated fat 6g; mono fat 5.8g; poly fat 1.3g; protein 23g; carbohydrates 18g; fiber 3g; cholesterol 75mg; iron 2mg; sodium 637mg; calcium 124mg; sugars 4g; added sugar 1g.