Summer Squash Soup

Ingredients

• Soup
• 2 small leeks--tops removed and set aside, stalks halved lengthwise and thinly sliced (about 1½ cups)
• 6 sprigs fresh thyme
• 4 sprigs flat-leaf parsley
• 1 bay leaf
• 2 tablespoons unsalted butter
• 1 large yellow onion, thinly sliced
• Kosher salt
• 7 young, tender yellow squash, coarsely chopped (about 8 cups)
• 2½ cups vegetable broth
• Garnish
• ½ baguette, thinly sliced
• 2 tablespoons extra-virgin olive oil, plus more to finish
• ½ cup creamy goat cheese
• 4 pieces country ham, thinly sliced
• 1 small yellow squash, sliced into thin coins
• 1 cup baby arugula
• Flaky sea salt

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