Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. “A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!”
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 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
"This soup is fast, flavorful and good for you," reports Chris Snyder of Boulder, Colorado. Packaged cheese tortellini meets colorful summer squash, fresh spinach and shredded carrots in every eye-appealing bowl.
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