Creamless Creamy Squash Soup Recipe

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Creamless Creamy Squash Soup Recipe
Creamless Creamy Squash Soup Recipe photo by Taste of Home
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Creamless Creamy Squash Soup Recipe

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5 1 1
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

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

Directions

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.
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.
Yield: 8 servings (2 quarts).
Originally published as Creamless Creamy Squash Soup in Simple & Delicious April/May 2014

Nutritional 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.

  • 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 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.
  2. Add broth, savory and pepper; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender.
  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.
    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.
    Yield: 8 servings (2 quarts).
Originally published as Creamless Creamy Squash Soup in Simple & Delicious April/May 2014

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AWayOfLife User ID: 5990469 200865
Reviewed Mar. 16, 2014

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

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