Ingredients:

  • 2 lbs mixed yellow summer squash and zucchini, cubed into 1-inch pieces
  • 1 medium yellow onion, coarsely chopped
  • 4 cloves garlic, peeled and left whole
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 4 cups low-sodium vegetable broth
  • 1 medium russet potato, peeled and diced small
  • 1/2 tsp dried thyme
  • 1 tbsp fresh lemon juice
  • 2 tbsp Greek yogurt

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed squash, zucchini, onion, and garlic on a baking sheet with olive oil, salt, and pepper. Spread in a single layer and roast for 20–25 minutes, tossing halfway through, until edges are mahogany-colored and onions are translucent and golden.
  2. Transfer the roasted vegetables and any oil from the pan into a large pot or Dutch oven. Add the diced potato, dried thyme, and vegetable broth. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 10–12 minutes until potatoes are fork-tender.
  3. Remove the pot from heat. Use an immersion blender directly in the pot (or transfer to a standing blender in batches) and process until completely smooth. Stir in the lemon juice and Greek yogurt.