Ingredients:

  • 2 lbs yellow summer squash, cubed
  • 1 lb zucchini, cubed
  • 1 medium yellow onion, wedged
  • 6 cloves garlic, peeled
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups vegetable broth
  • 1 tsp fresh thyme, chopped
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice
  • 1/4 tsp smoked paprika

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss the cubed squash, zucchini, onion, and garlic on a parchment-lined sheet pan with olive oil, salt, and pepper. Spread them in a single layer and roast for 20–25 minutes until the edges are mahogany-colored and the onions are translucent.
  2. Transfer the roasted vegetables and all the browned bits from the pan into a pot. Pour in the vegetable broth and stir in the fresh thyme and smoked paprika. Bring to a gentle simmer for 5–8 minutes.
  3. Remove from heat. Use an immersion blender directly in the pot, or transfer to a high-speed blender in batches. Blend until completely smooth. Stir in the heavy cream and lemon juice.