In 3-quart saucepan, melt butter over medium-high heat.

Add onion and curry powder; cook 2 minutes, stirring occasionally.

Stir in flour.

Gradually add broth, stirring constantly, until thickened.

Stir in lentils and salt.

Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.

Stir in apple juice, sweet potatoes and peas.

Heat to boiling.

Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.

Top individual servings with sour cream and chutney.

In 12-inch skillet, heat oil over medium-high heat.

Add onion and celery; cook, stirring occasionally, until crisp-tender.

Stir in remaining ingredients except parsley.

Heat to boiling.

Reduce heat to low; cover and simmer about 20 minutes or until barley is tender.

Stir in parsley.

In 3-quart saucepan, heat oil over medium-high heat.

Cook bell pepper, onion, carrot, gingerroot, garlic and chile in oil, stirring occasionally, until onion is tender.

Stir in all remaining soup ingredients.

Heat to boiling; reduce heat.

Cover; simmer 25 to 35 minutes or until peas and potatoes are tender.

In small bowl, mix all sauce ingredients until blended.

Ladle soup into 6 bowls; top each serving with sauce.

In 4-quart Dutch oven, melt butter over medium heat.

Add bell peppers and onions; cook 3 minutes, stirring occasionally.

Stir in water, potatoes, thyme and salt.

Heat to boiling.

Reduce heat to low; cover and simmer about 10 minutes or until potatoes are tender.

Stir in remaining ingredients.

Cook until hot (do not boil).

In 3-quart saucepan, melt butter over medium heat.

Stir in onion, flour and salt.

Cook 2 to 3 minutes, stirring constantly, until onion is soft.

In small bowl, mix soymilk and cornstarch with whisk until smooth.

Gradually stir into onion mixture.

Heat to boiling; boil 1 minute, stirring constantly, until bubbly and thickened.

Stir in broccoli.

Cook 4 to 5 minutes, stirring frequently.

Stir in cheese.

Cook 2 to 4 minutes, stirring frequently, until cheese is melted.

In 2-quart nonstick saucepan, heat 2 teaspoons oil over medium-high heat.

Add tortilla strips; cook 30 to 60 seconds, stirring occasionally, until crisp and light golden brown.

Remove from saucepan; drain on paper towels.

In same saucepan, cook remaining 1 teaspoon oil and the onion over medium-high heat, stirring occasionally, until onion is tender.

Stir in broth and tomatoes.

Heat to boiling.

Reduce heat to low; simmer uncovered 20 minutes.

Stir in lime juice.

Serve soup over tortilla strips; garnish with cilantro.

Cook wild rice in 11⁄4 cups of the water as directed on package.

In 3-quart saucepan, melt butter over medium heat.

Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.

Stir in flour, salt and pepper.

Stir in wild rice, remaining 1⁄2 cup water and the broth.

Heat to boiling.

Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.

Stir in remaining ingredients.

Heat just until hot (do not boil).

*To toast almonds in microwave, place 1⁄2 teaspoon vegetable oil and the almonds in 1- or 2-cup microwavable measuring cup.

Microwave uncovered on High 2 minutes 30 seconds to 3 minutes 30 seconds, stirring every 30 seconds, until light brown.

In 3-quart saucepan, melt butter over medium heat.

Add onion; cook, stirring occasionally, until crisp-tender.

Add all remaining ingredients except cream cheese.

Heat to boiling.

Reduce heat; cover and simmer 12 to 15 minutes or until squash is tender.

In blender or food processor, place one-third each of the soup mixture and cream cheese.

Cover; blend on high speed until smooth, scraping down sides of blender if needed.

Repeat twice with remaining soup mixture and cream cheese.

Return mixture to saucepan.

Heat over medium heat, stirring with whisk, until blended and hot (do not boil).

If thinner consistency is desired, add additional vegetable broth.

In 5-quart Dutch oven, heat oil over medium-high heat.

Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.

Stir in beans, tomatoes, basil, oregano, salt, pepper and broth.

Cover; simmer 30 to 45 minutes or until vegetables are tender.

Increase heat to medium; stir in spinach.

Cover; cook 3 to 5 minutes longer or until spinach is wilted.

Ladle soup into bowls; top each with cheese.

In 3-quart saucepan, heat oil over medium heat.

Add carrots, onion and garlic; cook about 10 minutes, stirring occasionally, until tender but not browned.

Stir in tomatoes.

Cook uncovered about 10 minutes, stirring occasionally, until thoroughly heated.

Stir in remaining ingredients.

Cook uncovered about 10 minutes, stirring occasionally, until hot.