It's National Soup Month! 5 Tasty, Slimming Recipes

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Isn’t this the perfect time of year for a cozy pot of soup simmering on your stove?

If you agree, you’re not alone: Yahoo!

We have five greatrecipes, below.

–Ever notice that low-fat cheeses can make soups bland?

Those options tend to have a lot more flavor compared to milder, reduced-fat cheese when melted.

Looking to get a larger portion with fewer calories?

Add chunks of carrots, cabbage or parsnip.

They all hold up well in soups and are naturally low-fat and very low in calories.

A little low-fat cream cheese goes a long way if you want to add creaminess to soups.

Make it fun for kids by topping it with plain, unbuttered popcorn.

Spread out the squash and coat the top with another thin layer of cooking spray.

Bake 45-50 minutes until it is fork-tender.

(This step can be done the night before.

Once the squash has cooled, store in the fridge overnight.)

In a large stockpot, heat the butter over medium heat and add the leeks.

Continue to saute the leeks, stirring occasionally until they become translucent, about 5-6 minutes.

Increase the heat to high and add the squash, broth and sherry or wine.

Blend until smooth with an immersion blender or in a food processor.

Heat a small skillet over high heat.

Coat with cooking spray and add the sage.

Cook about 1 minute, stirring constantly, until the leaves turn dark green and become crispy.

Garnish with sage and top with sour cream.

This soup is always more flavorful after it rests a day or two in the fridge.

Boil potatoes until they are fork tender.

Remove half of potatoes and mash with a fork.

Return mashed potatoes to the soup.

Heat a large skillet over medium high heat and add the olive oil.

Add the onions and cook 4-5 minutes, until the onions start to soften.

Transfer onions and green beans to the pot with the remaining potatoes.

Simmer over low heat, until the green beans are tender, about 10-15 minutes.

Stir in the skim milk and minced dill and season with salt.

Cut the tips off from half the spears.

Set the tips aside.

Chop the remaining asparagus into 1-inch pieces.

In a heavy soup pot over medium heat, melt the oil and butter.

Add the onion and garlic and cook, stirring occasionally, until tender and translucent about 3-4 minutes.

Add the wine and cook until most of the liquid has evaporated.

Add the chopped asparagus and the stock.

Season with salt and pepper.

Bring to a simmer, then reduce the heat to medium-low.

Cover and cook until the asparagus is tender, about 20 minutes.

Add the cream cheese.

Using an immersion blender, puree the soup until smooth, about 1 minute.

Season with salt and pepper.

In a small skillet over medium heat, coat with cooking spray.

Add the reserved asparagus tips and cook until just tender, about 2 minutes.

Ladle the soup into warmed bowls, garnish with the asparagus tips and serve immediately.