Creamless Creamy Squash Soup

By Janes_kitchen

Ingredients

• 2 tablespoons olive oil
• 2 small onions, chopped
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1 medium butternut squash (3 pounds), peeled, seeded and cut into 1-inch cubes
• 1 medium sweet potato (about 8 ounces), peeled and cut into 1-inch cubes
• 1 yellow summer squash, halved lengthwise and sliced
• 4 garlic cloves, minced
• 4 cups vegetable broth
• 2 teaspoons dried savory or herbes de Provence
• 1/4 teaspoon pepper
• Grated Parmesan cheese, optional

Preparation

Step 1

In a Dutch oven, heat oil over medium heat. Add onions, celery and carrots; cook and stir 6-8 minutes or until onion is tender. Stir in butternut squash, sweet potato and summer squash. Cook and stir 5-7 minutes or until squash and potato are lightly browned. Add garlic; cook 1 minute longer.
Add broth, savory and pepper; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender.
Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to pan; heat through. If desired, serve with cheese.