This easy zucchini soup is ideal to make when zucchini are showing up at your local farmers market because they're filled with sweet flavor. Feel free to use any dairy-free unsweetened milk of your choice such as hazelnut milk or oat milk.
Preheat the oven to 450 degrees F. Prepare two rimmed baking sheets with parchment paper.
Lay the zucchini on the prepared baking sheets in a single layer. Be sure not to overcrowd the pan as that will make them steam and not roast. Drizzle with olive oil and add a pinch of sea salt and pepper.
Roast for 25 minutes or until tender and golden brown. Remove the baking sheets from the oven and set aside to cool for 5 minutes.
Transfer the roasted zucchini to a high-speed blender with the remaining ingredients and puree until smooth. Serve warm or at room temperature and garnish with crushed red pepper flakes.
Store leftovers in the refrigerator for up to 4 days.