Step 1

Heat the oil in a large pot or Dutch oven to medium heat. Add the chopped squash, onion, peppers, and celery. Sprinkle with a bit of salt and cook for 10-12 minutes, stirring occasionally, until the vegetables begin to soften and slightly caramelize at the bottom of the pot.

Step 2

Add the garlic, seasonings, and herbs. Stir and cook for 2 minutes to let the spices bloom.

Step 3

Add the chicken (or vegetable) stock. Bring to a boil, then reduce heat to simmer. Simmer for 20 minutes, or until everything is nice and tender.

Step 4

Use an immersion blender to blend the ingredients until very smooth, or you can transfer the contents of the pot to a blender or food processor, then blend until smooth. Transfer the soup back to the pot.

Step 5

Taste and adjust for salt, seasonings, and amount of liquid. You can add a bit more stock or water to thin it out, if desired.

Step 6

Simmer the soup for 5 minutes to develop more flavor. You can simmer longer if you’d like.

Step 7

Garnish and serve!