Creamless Creamy Squash Soup

• 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

1. In a Dutch oven, heat oil over medium heat. Add onions, celery and carrots; cook and stir until onion is tender, 6-8 minutes. Stir in butternut squash, sweet potato and summer squash. Cook and stir until squash and potato are lightly browned, 5-7 minutes. Add garlic; cook 1 minute longer.
2. Add broth, savory and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 20-25 minutes.
3. 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.
4. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

olive oil, onions, celery, carrots, butternut squash, sweet potato, yellow summer, garlic, vegetable broth, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/creamless-creamy-squash-soup/ (may not work)