Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, diced (150g)
  • 3 cloves garlic, minced (15g)
  • 1 tsp dried Italian seasoning
  • 3 medium zucchini, diced (600g)
  • 2 medium yellow squashes, diced (500g)
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 cups vegetable broth (low sodium)
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and slightly golden.
  2. Stir in the minced garlic and Italian seasoning. Cook for 1 minute until the garlic smells fragrant. Note: Don't let the garlic brown or it will taste bitter.
  3. Add the diced zucchini and yellow squash to the pot. Cook for 5–8 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Pour in the vegetable broth and bring the mixture to a gentle boil.
  5. Reduce heat to low, cover the pot, and simmer for 15 minutes until the squash is tender when poked with a fork.
  6. Remove the pot from the heat. Use an immersion blender to puree the soup until it reaches a smooth, silky consistency.
  7. Stir in the heavy cream and fresh lemon juice. Note: Doing this off the heat prevents the dairy from curdling.
  8. Season with kosher salt and cracked black pepper to taste before serving.