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Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped carrots, butternut squash, and zucchinis. Cook for 3–4 minutes, stirring occasionally.
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes, or until the vegetables are tender.
Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth and creamy.
Stir in the oat cream and season with salt and black pepper to taste. Heat gently without boiling.
Ladle the soup into bowls and garnish with fresh dill and parsley before serving.
Serving and Storage Tips:
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