Instructions

1. Begin by preparing your ingredients. Wash the yellow squashes thoroughly under running water. Cut off the ends and chop them into small pieces, about 1-inch cubes. Dice the onion and mince the garlic cloves.
2. In a large pot or Dutch oven, heat a couple of tablespoons of olive oil over medium heat. Allow the oil to warm up for about a minute, ensuring it's hot but not smoking.
3. Add the diced onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent and slightly softened. Stir occasionally to prevent it from browning too much.
4. Next, add the minced garlic to the pot. Sauté for an additional 1-2 minutes, stirring frequently until the garlic is fragrant but not browned, as burnt garlic can impart a bitter flavor.
5. Once the garlic is fragrant, add the chopped yellow squash to the pot. Stir well to combine the squash with the onion and garlic mixture. Cook for about 5 minutes, allowing the squash to soften slightly.
6. Pour in the 4 cups of vegetable broth, ensuring that all the vegetables are submerged. Increase the heat to bring the mixture to a gentle boil.
7. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 10-15 minutes, or until the yellow squash is tender and easily pierced with a fork.
8. After the squash is tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious with the hot liquid.
9. Once blended, return the soup to the pot (if using a countertop blender) and season with salt and pepper to taste. Stir well to combine.
10. To serve, ladle the creamy yellow squash soup into bowls. You may garnish with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy your delicious Puree of Yellow Squash Soup!