Ingredients:

  • 2 lbs mixed summer squash (yellow and zucchini), cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small gold potato, peeled and diced small
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1/4 cup heavy cream
  • 2 tbsp fresh basil leaves, chiffonade
  • 1 tsp fresh lemon juice

Instructions:

  1. Preheat the oven to 425°F (220°C). Toss the cubed summer squash with olive oil, salt, and pepper on a large rimmed baking sheet. Spread in a single layer and roast for 15–18 minutes until edges are mahogany-colored and slightly charred.
  2. While the squash roasts, melt butter in a heavy-bottomed pot or Dutch oven over medium heat. Sauté the diced onion and potato for 5 minutes until the onion is translucent.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce to a simmer for 8–10 minutes, or until the potato is tender.
  5. Transfer the roasted squash into the pot and remove the bay leaf.
  6. Use an immersion blender to puree the soup until completely smooth and glossy.
  7. Stir in the heavy cream, lemon juice, and fresh basil. Taste and adjust seasoning with salt and pepper as needed.