Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 2 lbs yellow summer squash, diced into 1-inch cubes
  • 1 medium Russet potato, peeled and diced
  • 4 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil over medium heat. Add the diced onion and cook until translucent (about 5 minutes). Stir in the minced garlic and thyme, cooking for another 60 seconds until fragrant.
  2. Add the diced yellow squash and potato, stirring to coat in oil. Pour in the vegetable broth and stir in the salt, pepper, and nutmeg. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until vegetables are fork-tender.
  3. Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until completely smooth.
  4. Stir in the lemon juice. Return to low heat for 2 minutes to incorporate. Taste and adjust salt and pepper as needed.