Butternut Squash and Veggie Soup

• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups cut-up butternut squash (1/2-inch pieces)
• 1 carrot, cut into 1/2-inch pieces
• 1 Yukon gold potato (1/2 lb./225 g), peeled, cut into 1/2-inch pieces
• 3 cups 25%-less-sodium vegetable broth
• 1 bay leaf
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese

1. Heat dressing in large saucepan on medium heat.
2. Add onions and garlic; cook and stir 5 min.
3. or until tender.
4. Add all remaining ingredients except cheese; stir.
5. Bring to boil; simmer on medium-low heat 25 min.
6. or until vegetables are tender, stirring occasionally.
7. Remove and discard bay leaf.
8. Stir cheese into soup.

olive oil, onion, garlic, butternut, carrot, gold potato, bay leaf, cheese

Taken from www.kraftrecipes.com/recipes/butternut-squash-veggie-soup-175285.aspx (may not work)