Green Squash Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 pound green squash (such as zucchini or crookneck squash), cut into 1/2-inch cubes
• 3 cups vegetable stock
• 1 sprig fresh thyme
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup heavy cream
• 2 tablespoons freshly chopped parsley, for garnish

Directions

1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the squash and cook for another 5 minutes, stirring occasionally.
3. Add the vegetable stock, thyme, salt, and pepper and bring to a boil. Reduce the heat to low and simmer for 25 minutes.
4. Remove the soup from the heat and let cool slightly. Carefully transfer to a blender and blend until smooth.
5. Return the soup to the saucepan and stir in the cream. Heat over low heat until warmed through, about 5 minutes.
6. Serve in individual bowls and garnish with parsley.

Interesting Facts

• Green squash is a great source of dietary fiber and vitamins A and C.
• This soup can be easily made vegan by substituting the heavy cream with full-fat coconut milk.
• You can freeze this soup for up to 3 months.