Here’s a healthy soup from our Test Kitchen that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it filling, while herbs and other veggies round out the flavor.
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.
This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor and the grated Parmesan packs an additional punch. Taste of Home Test Kitchen
"I had a similar soup at a restaurant and re-created it at home. To my surprise, it came out even better than the original! This soup actually won top honors in our town's annual cook-off."
Donna Class, Keyser, West Virginia
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
When I turned 40, I decided to live a healthier lifestyle, which included cooking healthier for my family. I make this soup every week, and everyone loves it. It’s nutritious, too.
This delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine—which is really amazing because I was convinced I didn't like squash until I tried this recipe.—Becky Ruff, Monona, Iowa