1. In a pot, sauté onion in olive oil for about seven minutes.
2. Meanwhile wash zucchini and squash (do not peel) and chop up. Add veggies to pot and pour in water.
3. Season and bring to a soft boil.
4. Lower to a simmer for 30-40 minutes or until veggies are soft.
5. Remove garlic from oven and let cool.
6. Add garlic to pot. (Hold upside down and squeeze all the garlic out.)
7. Blend soup with immersion blender until smooth.