This rich and creamy pumpkin soup recipe features a velvety blend of carrots, sweet potatoes, and pumpkin, perfect for those ...

you can even use canned pumpkin. If you do, skip step three in the recipe below. For extra flavor, oven-roast your squash for 10 minutes. You’ll want to drizzle it with some olive oil before roasting.

1. In a soup pot over medium-high heat, heat the olive oil. Add the onion and celery. Cook, stirring often, for 5 minutes.

November is the start of the soup season in India. A bowl of garam garam soup is the just the way to kick off an evening.

A leading fitness personality has shared her super simple and healthy "two-ingredient pumpkin soup" recipe on her website ... though any variety or even squash will suffice, reports the Express.

You’ll want to put this recipe for a simple butternut squash soup on repeat all autumn long. You can get as creative with the toppings as you like—add chopped bacon, diced apple, or a drizzle ...

To upgrade the basic pumpkin pie, we use a South Asian-inspired mix of spices to add ... puree the squash mixture until smooth. Return the soup to the pot, add the lime juice, and heat over ...

This recipe is more like the former but can easily be blended if you prefer a creamy soup ... seasonal squash like butternut, honeynut or kabocha are great substitutes for pumpkin.

Move over, pumpkin ... know how to cut butternut squash the right way, you can use it for so many other butternut squash recipes, too! Blend it into a creamy soup, add it to a cozy casserole ...