Heat the Olive Oil: In a large pot, heat olive oil over medium heat until shimmering, about 1-2 minutes. Add the chopped onion and cook for 5 minutes until translucent.

Sauté the Garlic: Add the minced garlic and sauté for 1 minute until fragrant, careful not to let it burn.

Add the Summer Squash and Potato: Stir in the sliced summer squash and diced potato. Cook for 3-4 minutes until they begin to soften.

Incorporate the Vegetable Broth: Pour in the vegetable broth, bring to a boil, then reduce to low and simmer for 20 minutes.

Blend Until Smooth: Remove from heat and blend the soup until smooth using an immersion blender.

Stir in the Cream and Seasoning: Return to low heat and stir in cream, salt, pepper, and thyme. Simmer for another 5 minutes.

Adjust Final Seasoning and Serve: Taste the soup and adjust seasoning as needed. Serve hot, garnished with parsley or chives.