Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth.
Oromocto, New Brunswick
Roasting creates a rich, caramelized flavor, but you can cook the squash cubes directly in the broth if you're short on time. They should pierce easily with a fork when they're done. —Jen Lehner, Seattle, Washington
Ginger, turmeric, cinnamon and a little sherry do an incredible job of seasoning this slightly sweet soup. "After I lightened up a recipe from a friend in South Africa," explains Lafayette, Colorado's Shelly Snyder, "it quickly became a family favorite."
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
For several years, we've been enjoying this velvety, yet healthy soup at Thanksgiving. Butternut squash isn’t the easiest thing to cut into, so I go ahead and buy mine pre-chopped. —Christen Chalmers, Houston, Texas
Autumn has always been my favorite time of year and the combination of butternut squash and apples reminds me of autumn. The spicy chipotle peppers adds some heat and zip. Using two chipotle peppers will make a spicy soup. If you prefer less heat, add only one pepper or no peppers at all.—Andrea Gilkenson, Wausau, Wisconsin
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.)