1-1/2 to 3tablespoonschopped fresh herbs, dill, basil, tarragon or parsley
Salt and freshly ground black pepper
Sour cream or plain Greek yogurt, optional
Cut the squash into small (1/2-inch) cubes and set aside.
Note: Choose small to medium squash with tender skins and leave them unpeeled for both extra color and nutritional value.
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.
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.
Add the squash and season with salt and pepper. Cover and continue cooking, stirring occasionally, until the squash is tender, 12 to 15 minutes.
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.
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.