In a large pot, sauté onions, carrots, and celery in oil over medium heat until onions just begin to soften.
Add garlic and sauté for one additional minute.
Add squash, potatoes, broth, and seasonings. Increase heat and bring to a boil. Reduce heat and simmer 12 to 17 minutes or until vegetables are tender. (The cooking time will vary depending on how small the vegetables were diced.)
1. The brand of broth you use will affect the taste of the soup. After you’ve blended the soup, check the flavor and season to taste.2. A heavy-duty blender works best to get this soup smooth and creamy. Also, if you’re using a heavy duty blender, you don’t really need to peel the potatoes. Saves time - Extra fiber. Win-win!