This recipe is a great way to use the harvest of fall. The rich, velvety soup makes a special first course, and the flavors of root vegetables really shine with a subtle sweetness from apple.—Denice Hageli, Elmhurst, Illinois
I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and a glass of white wine for a simple but very special meal. —Karen Harris, Castle Rock, Colorado
When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice.
—Alice McEachern of Surrey, British Columbia
I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.—Karen Harris, Castle Rock, Colorado
A delicious dinner is even more memorable when I start with this creamy soup. It has a bit zip and super squash flavor. I like serving things that disappear like this soup does. I always get empty bowls back.
— Marion Tipton, Phoenix, Arizona
We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. —Pat Edwards
Dauphin Island, Alabama
With its pleasant squash and garlic flavor and golden-orange color, this rich and creamy soup is sure to be a hit whether you serve it for an everyday meal or a holiday dinner.