Ingredients:

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1.5 lbs yellow summer squash, cubed
  • 1 medium gold potato, peeled and cubed
  • 4 cups low sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and slightly golden.
  2. Stir in the minced garlic and cook for another 60 seconds until fragrant, ensuring the garlic does not brown or burn.
  3. Add the cubed summer squash and potato to the pot. Stir well to coat in butter, then cook for 5-7 minutes, allowing the squash to soften and slightly caramelize.
  4. Pour in the vegetable broth, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 12-15 minutes, or until the potatoes are fork-tender.
  5. Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until completely smooth.
  6. Stir in the heavy cream and lemon juice. Taste and adjust seasoning as needed, then garnish with chopped fresh chives.