“I like making this recipe year round, but it's best in the fall and winter months when butternut squash is in season. I love it because it's hearty and filling, but very healthy as well as easy to make. Serve it with some good crusty bread!” Julie Hession - Las Vegas, Nevada
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
Apres ski, French for 'after skiing,' refers to the social time directly after getting off the slopes, and this microwave soup is perfect for the occasion. Chock full of healthy veggies, this one will warm you from head to toe. Nancy Hamlin - Littleton, Colorado
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
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
Lots of wonderfully fresh-tasting vegetables are showcased in this chunky soup sent by Victoria Zmarzley-Hahn of Northampton, Pennsylvania. "It's a great way to use up summer's excess produce," she explains. "And it's so versatile—you can add or delete just about any vegetable."