Ingredients
2 tablespoons olive oil2 small onions, chopped2 celery ribs, chopped2 medium carrots, chopped1 medium butternut squash (3 pounds), peeled, seeded and cut into 1-inch cubes1 medium sweet potato (about 8 ounces), peeled and cut into 1-inch cubes1 yellow summer squash, halved lengthwise and sliced4 garlic cloves, minced4 cups vegetable broth2 teaspoons dried savory or herbes de Provence1/4 teaspoon pepperGrated Parmesan cheese, optional
Preparation
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. If desired, serve with cheese.
