Ingredients:

  • 2 lbs yellow summer squash, cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium russet potato, peeled and diced small
  • 4 cups vegetable broth (low sodium)
  • 1 sprig fresh rosemary or thyme
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed yellow squash with olive oil, salt, and pepper on a baking sheet.
  3. Spread squash in a single layer and roast for 15–20 minutes until the edges are golden brown and tender.
  4. Heat a tablespoon of olive oil in a Dutch oven over medium heat.
  5. Add the diced onion and sauté for 5–7 minutes until translucent.
  6. Stir in the minced garlic and diced potato; cook for another 2 minutes until fragrant.
  7. Pour in the vegetable broth and add the rosemary or thyme sprig.
  8. Simmer until potatoes are tender, then add the roasted squash.
  9. Use an immersion blender or stand blender to puree the soup until velvety.
  10. Stir in the fresh lemon juice. Season with additional salt and pepper to taste.