The restaurant Maggie Mae's and Yarmouth Community Food Pantry are creatively combatting growing food insecurity in Yarmouth.

Add in soft, caramelised butternut squash, and you’ve got a rich, comforting dish that’s full of flavour and just the right amount of sweetness.

This spinach, mushroom, and lentil soup is a hearty yet light meal, combining protein-packed lentils, iron-rich spinach, and savory mushrooms in a low-sodium vegetable broth. Ready in under 30 ...

This savory soup from F&W recipe developer Craig Ruff gets deep umami flavor from a combination of fresh and dried mushrooms. The creamy broth is enhanced with Hungarian sweet paprika and ...

An easy butternut squash pasta sauce for any pasta shape, but ideally tagliatelle. This luxurious, creamy pasta is gently spiced with a hint of nutmeg, cinnamon and cloves. Melt a third of the ...

Think of this lentil soup as a blank canvas; take your pick of leftover veggies to add color and contrast, sub out rice for whichever grain you have on hand, or top each bowl with a spoonful of ...

Food & Wine readers love soup. It's one of the most saved category of dishes on MyRecipes, our online recipe box where you can save and discover thousands of recipes from Food & Wine and other ...

Soup joumou is traditionally made with calabaza squash, but butternut squash is a fine substitute. Macaroni, broken spaghetti, or another short pasta can be swapped in for the rigatoni.

Chef Itai Dagan takes protein-rich green lentils, packed with calcium, vitamins, and amino acids, and transforms them into a rich Indian soup infused with the flavors of this wonderful subcontinent.