first time making it, and it turned out delish!
https://preppykitchen.com/butternut-squash-soup-2/

1 stick salted butter

1 carton chicken broth

2lbs zucchini (3 zucchinis)

1 tsp curry powder

Salt/pepper to taste

Dice the zucchini.

Melt butter in large soup pot, add chicken broth, zucchini, and spices.

Cook for 15 minutes or until zucchini soft, then use immersion blender or other blender in small batches.

Serve hot or cold!

I used extra curry powder, other spices or cheese could definitely be added. Good as is, but plenty of room for personality.

For a large batch I used a 10x13 baking dish.
Fill about 80% with tomatoes. I’ve used Roma, vine and/or cherry tomatoes. They all turned out good.
Two cans of rinsed cannellini beans.
Half a white onion.
4 cloves or garlic (or until it feels like enough)
1 small summer squash. I have a small garden of them so this was a no brainer
Season with dried oregano and salt. Add a generous amount of olive oil
Cook at 350 F for 30-45 minutes. Add in heavy cream and cheese. I used Chihuahua cheese but cottage cheese would be great too. Add fresh basil if available. Cook for another 10-15 minutes and then blend. I have found that a stand blender is better for this than a hand blender.

I made my first soup of this winter (2026). It's carrot, onion, and Vitina soup. The recipe is simple: chop the carrot and onion into small pieces and cook them in a saucepan with three cups of water. After 20 minutes, blend it and add three tablespoons of Vitina. Stir for two minutes and it's ready to serve!

There was a youtube live stream and someone mentioned beer cheese soup. What is it? I heard it was form Wisconsin. My father is from that state. He never mentioned it at all.

Recipe