Ingredients:

  • 2 lbs yellow summer squash, cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic, peeled and smashed
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley or chives

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash and smashed garlic on a baking sheet with 2 tbsp olive oil, salt, and pepper. Spread in a single layer and roast for 20 minutes, tossing halfway through, until edges are golden-brown.
  2. While squash roasts, heat 1 tbsp olive oil in a pot over medium heat. Sauté diced onion for 5–7 minutes until translucent. Stir in dried thyme and cook for 60 seconds until fragrant.
  3. Transfer the roasted squash and garlic into the pot with the onions. Pour in the vegetable broth and simmer gently for 5 minutes.
  4. Use an immersion blender to process the soup until completely smooth and velvety.
  5. Remove from heat and stir in fresh lemon juice. Adjust salt and pepper to taste. Garnish with fresh parsley or chives before serving.