If you haven’t put your stockpot — or slow cooker, Instant Pot or Dutch oven — to work yet this season, what are you waiting for?

Chilly nights call for cozy bowls of steaming soup (or stew or chili), and I wanted to share some recipes from cookbooks released this year to get you thinking about new ways to make your favorite soups.

Some of these recipes, such as the roasted cauliflower or roasted tomato soup, are relatively straightforward, but the roasted butternut squash soup is topped with a hazelnut purée that I’d never seen before, and you can bet I’d never tried Cheez-Its on chicken soup until seeing the suggestion from “Food You Love But Different” author Danielle Oron.

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— Adapted from “Wine Country Table: With Recipes That Celebrate California’s Sustainable Harvest” by Janet Fletcher

— Adapted from “Food You Love But Different: Easy and Exciting Ways to Elevate Your Favorite Meals” by Danielle Oron

— Adapted from “Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar” by Amy Chaplin

— Adapted from “The Herbalist’s Healing Kitchen: Use the Power of Food to Cook Your Way to Better Health” by Devon Young

— Adapted from “The Dude Diet Dinnertime: 125 Clean(ish) Recipes for Weeknight Winners and Fancypants Dinners” by Serena Wolf

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