Creamless Creamy Squash Soup
Ingredients: 1 celery rib, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 tablespoons oil
1 lb winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes
1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
2 teaspoons salt
3 1/2 cups boiling water plus additional for thinning
Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned (10 to 12 minutes). Add squash, potatoes, and salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender (about 20 minutes).
Once vegetables are tender, purée soup in batches in a blender, adding more water to thin to desired consistency.
You could make this raw if you put the veggies in warm warm water for several hours to soften.