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
This thick and creamy soup became a part of Evelyn Bentley's recipe collection, thanks to her grown daughter, Jane. "We share recipes back and forth all the time," pens Evelyn from Ames, Iowa. "This one, we both agree, is a real treat!" (To make it extra fun, our home economists suggest using the squash shells as serving bowls.)
I'M always improvising on recipes. For this one, I started with a basic creamed vegetable soup, and then added roasted squash and leeks for a distinctive taste.
This soup is a great way to get folks to eat veggies. They only know how wonderful it tastes and pretty it looks!
-Dianna Wacasey, Houston, Texas
"This unusual golden soup combines two of our favorite foods--nutritious butternut squash and apricots," notes Jean Hennessey Klein of New Berlin, Wisconsin. "It's thick, rich and simple to make to dress up any meal."
"I make a big batch of this soup when I have an abundance of zucchini from the garden," writes Suzanne McKinley of Lyons, Georgia. "In winter, I just heat and serve it to be reminded of summer's goodness. It's also a nice treat to take to a shut-in or sick friend."