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Creamless Creamy Squash Soup

Here's my go-to recipe for family and friends' get-togethers. One time, my niece devoured three bowls of it and we had to stop her from a fourth so others could have one last spoonful! —Sharon Verea, Thomasville, Georgia
  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    8 servings (2 quarts)


  • 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


  • 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. If desired, serve with cheese.
    Freeze option: 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.
Nutrition Facts
1 cup (calulated without cheese): 138 calories, 4g fat (1g saturated fat), 0 cholesterol, 497mg sodium, 27g carbohydrate (8g sugars, 7g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

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  • Jennifer
    Apr 6, 2020

    Creamy, smooth, colorful and so flavorful. Experiment with cinnamon, chili and garlic powders and paprika for a spicy variation. Garnish choices could include cilantro, Greek yogurt, bacon bits, green onions, garlic croutons and your favorite shredded cheese. I freeze leftovers in ziploc bags laid flat in an 8x8 baking pan to save room in the freezer. Once frozen, remove from pan and stand them up side by side with other boxed frozen foods.

  • AWayOfLife
    Mar 16, 2014

    The soup is wonderful. Rich favor. I will make this many times.