Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 cups yellow squash diced
- 1 cup Yukon Gold potatoes peeled and diced
- 2 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon turmeric
- 1/4 teaspoon mustard powder
- Pinch cayenne pepper
- Salt and black pepper to taste
- 1/3 cup heavy cream
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- Add the diced yellow squash and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and add the thyme, oregano, turmeric, mustard powder, and cayenne. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 15 minutes.
- Carefully use an immersion blender to purée the soup until smooth. If you don't have an immersion blender, let the soup cool slightly and blend in batches in a regular blender. Be careful with the hot liquid.
- Season the soup with salt and black pepper to taste. Add more broth if needed to thin the soup.
- Stir in heavy cream. Serve warm, garnished with parsley and extra cream if desired.
