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
Brighten blustery gray days with steaming bowlfuls of soup that's the color of California sunshine. Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe's a keeper.
"The recipe for this thick and creamy soup was given to me by a fellow squash lover," reports Dorrene Butterfield from her home in Lincoln, Nebraska. "The attractive rich yellow soup is especially enjoyable during the cool nights of Indian summer."
"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."