My wife is making a winter squash-apple soup from a "healthy" cookbook. The recipe calls for vegetable stock, which we plan on making this evening. But we're both curious: is vegetable stock used (generally) as a healthier alternative to a meat stock, or is the flavor such that using meat stock would adversely affect the dish being prepared? More simply, should we forget making vegetable stock and just use the chicken stock I made last week? This may be difficult to answer without seeing the recipe, but what is the general thinking on appropriate/preferred usage of vegetable stocks?