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Creamless Creamy Squash Soup

 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
8 ServingsPrep: 20 min. Cook: 35 min.


  • 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 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

2 of 2

Creamless Creamy Squash Soup (continued)

Directions (continued)

  • batches, puree in a blender and return to pan; heat through. If
  • desired, serve with cheese. Yield: 8 servings (2 quarts).
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.
Nutritional Facts: 1 cup (calulated without cheese) equals 138 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 497 mg sodium, 27 g carbohydrate, 7 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.