This spicy stew was the main dish at our family's Christmas Eve dinner. The guests, including three vegetarians, were thrilled with the abundance of squash, potatoes, tomatoes and onion. —Cindy Beberman, Orland Park, Illinois
When the weather turns chilly, wholesome soup hits the spot. This one tastes like autumn, with vitamin-rich squash and the earthy flavor of mushrooms. Adding cream makes it velvety smooth.—Gilda Lester, Millsboro, Delaware
You're sure to get a kick out of this spicy entree, which placed third at a chili contest in Murphy, North Carolina.
"I wanted to make good-for-you chili that also used veggies from my garden," C.J. Counts explains. "My husband and I are chefs, but we also like to have fun and use our imaginations when we cook."
"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."
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
"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
This soup is filling enough for my husband, and it’s vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we’ve been hooked ever since. —Cara McDonald, Winter Park, Colorado