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
"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 remember making this velvety soup with my mom. Butternut squash gives it warm color, and garlic wards off any unfriendly spirits. Try using whipping cream for an extra smooth texture. —Steven Eder, Lebanon, Pennsylvania
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.)