Ingredients:

  • 2 medium zucchini, diced (approx. 1 lb / 450g)
  • 2 medium yellow summer squash, diced (approx. 1 lb / 450g)
  • 1 medium yellow onion, finely diced (approx. 6 oz / 170g)
  • 3 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 4 cups low-sodium vegetable broth (950ml)
  • 2 tbsp extra-virgin olive oil (30ml)
  • 1 tsp dried thyme (2g)
  • 1/2 cup heavy cream (120ml)
  • 1 tbsp fresh lemon juice (15ml)
  • 1/4 cup fresh parsley, chopped (10g)

Instructions:

  1. Wash and trim the ends of the zucchini and yellow squash, then dice them into uniform 1/2-inch pieces.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  3. Add the diced onion and sauté for 3–5 minutes until translucent.
  4. Stir in the minced garlic and thyme, cooking for 60 seconds until fragrant.
  5. Add the diced zucchini and yellow squash, stirring frequently for 3 minutes to coat in oil.
  6. Pour in the vegetable broth, bring the mixture to a boil, then immediately reduce heat to a simmer.
  7. Cover and cook for 12–15 minutes, or until the squash is tender when pierced with a fork.
  8. Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth.
  9. Stir in the heavy cream and fresh lemon juice to finish.
  10. Ladle into bowls and garnish with chopped fresh parsley or basil.