Step 1

Cut the squash into small (1/2-inch) cubes and set aside.

Step 2

Note: Choose small to medium squash with tender skins and leave them unpeeled for both extra color and nutritional value.

Step 3

Melt the butter in a large saucepan over medium heat. Add the onion and sauté until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 1-1/2 minutes longer.

Step 4

Add the flour, combine well and continue cooking, stirring often, until the flour is pale golden in color, 3 to 4 minutes. Slowly whisk in the chicken broth and continue whisking until the mixture is smooth and well blended.

Step 5

Add the squash and season with salt and pepper. Cover and continue cooking, stirring occasionally, until the squash is tender, 12 to 15 minutes.

Step 6

Remove the soup from the heat and, using a hand-held immersion blender (or conventional blender), purée until smooth. Return the pan to the stove, stir in the half-and-half and lemon juice and heat through, 1 to 2 minutes.

Step 7

Taste and adjust the seasoning, add your choice of fresh herbs, ladle into serving bowls and top with a dollop of sour cream if desired.