Creamless Creamy Squash Soup

Total Time

Prep: 20 min. Cook: 35 min.


8 servings (2 quarts)

Updated: Oct. 03, 2023
Here's my go-to recipe for get-togethers with family and friends. Everyone asks for seconds, and they can't believe they are eating something so healthy and vegetarian! It's also a hearty dish for those with food allergies. —Sharon Verea, Thomasville, Georgia
Creamless Creamy Squash Soup Recipe photo by Taste of Home


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

Can you freeze Creamless Creamy Squash Soup?

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 (calculated 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.