Creamless Creamy Squash Soup

Directions

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.
   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.