Creamy Summer Squash Soup

3 tablespoons butter or olive oil

1 yellow onion, chopped

2 garlic cloves, minced

1 carrot, chopped

2 medium yellow potatoes, chopped

4 medium summer squash, chopped

4 cups vegetable broth

¼ cup fresh basil, chopped

¼ cup fresh parsley, chopped

2 tablespoon heavy cream or sour cream (optional)

1 to 2 tablespoons lemon juice, to taste

Freshly ground black pepper and salt, to taste

Melt butter in a large pot over medium heat. Add onions and a pinch of salt and sauté for 5 minutes, until the onions have softened. Add garlic and cook for one minute more, stirring frequently. Add in carrot, potatoes, and summer squash and continue to cook for 5 to 10 minutes more, stirring often, until the vegetables are starting to brown in places. Add in veggie broth and bring mixture to a boil. Reduce heat and simmer until the veggies are tender, about 10 minutes. Turn off heat and add in basil and parsley. Blend until smooth with an immersion blender (or in batches in a stand blender). Stir in heavy cream (if using), lemon juice, and more salt and pepper to taste. Serve with fresh crusty bread!