MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamless Creamy Squash Soup
Categories: Squash, Vegetables, Potatoes, Herbs
Yield: 8 servings

2 tb Olive oil
2 sm Onions; chopped
2 Celery ribs; chopped
2 md Carrots; chopped
3 lb Butternut squash; peeled,
- seeded, in 1" cubes
1 md Sweet potato; peeled, in 1"
- cubes
1 Yellow summer squash; halved
- lengthwise, sliced
4 cl Garlic; minced
4 c Vegetable broth
2 ts Dried savory or herbes de
- Provence
1/4 ts Pepper
Grated Parmesan cheese

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.

Add broth, savory and pepper; bring to a boil. Reduce
heat; simmer, uncovered, until vegetables are tender,
20-25 minutes.

Puree soup using an immersion blender, or cool slightly
and, in batches, puree in a blender and return to pan;
heat through. Serve with cheese.

Sharon Verea, Thomasville, Georgia

Makes 8 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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