MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamless Creamy Squash Soup
 Categories: Squash, Vegetables, Potatoes, Herbs
      Yield: 2 quarts
 
      2 tb Olive oil
      2 sm Onions; chopped
      2    Celery ribs; chopped
      2 md Carrots; chopped
      3 lb Butternut squash; peeled,
           - seeded, in 1" cubes
      1 md Sweet potato; peeled, in 1"
           - cubes
      1    Yellow summer squash; halved
           - lengthwise, sliced
      4 cl Garlic; minced
      4 c  Vegetable broth
      2 ts Dried savory or herbes de
           - Provence
    1/4 ts Pepper
           Grated Parmesan cheese
 
  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. Serve with cheese.
  
  Recipe by Sharon Verea, Thomasville, Georgia
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM