Ever since our Feb/March issue came out, I’ve truly made about a zillion variations of Susie Middleton’s creamy vegetable soups. As the busy mom of a 2-1/2 year old, I can tell you that these are a big hit with my little guy—plus, they get him to eat vegetables, which is no small feat. Over the weekend, I pulled together a butternut squash version, and since the “recipe” calls for 1-1/2 lb. vegetables, I used mostly butternut squash, and then snuck in some broccoli stalks in an attempt to get something green into my son. It worked beautifully! And while Susie’s recipe calls for 5 cups of liquid, I used slightly less to give the soup a thicker, heartier consistency.

Have you used Susie’s formula to create your own soup? Share your results in our Cook The Issue Challenge.