Step 1

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until somewhat softened and onion is starting to become translucent, about 5 minutes.

Step 2

Add garlic, stirring frequently, and cook for 1 more minute, until fragrant.

Step 3

Add squash, zucchini, cumin, and coriander. Cook until somewhat softened, about 5-10 minutes.

Step 4

Add the white wine and scrape up any browned bits on the bottom of the pot.

Step 5

Pour in broth. Bring to a boil, reduce to a simmer, cover the pot, and cook 10-15 minutes, until vegetables are easily pierced with a fork.

Step 6

Remove cover. Stir in fresh herbs and lemon juice. Cook for two minutes, stirring occasionally.

Step 7

Remove from heat. Use an immersion blender or transfer to a stand blender and blend until completely smooth.* Add salt and pepper to taste.

Step 8

Garnish with a little cream swirl (non-vegan topping)* if desired, a couple drops of olive oil, a little ground paprika, and fresh lemon thyme and parsley. Serve warm or chilled!