Beautiful orange- and green-hued winter squash may have a hard exterior, but underneath that thick skin is a rich, savory-sweet flesh that's perfect for soups. There are plenty of creamy renditions of squash soup, but we also love some of the simpler takes, including Lulu Peyard's lovely soupe de courge. From a Palestinian red lentil and butternut version to a cream-enriched pumpkin soup from the Dominican Republic, here's how we're warming up and eating (or slurping) our squash this fall.
Butternut Squash Pepe Soup
Chef Pierre Thiam‘s take on this classic autumn soup uses Scotch bonnet chiles for spice and nutmeg for warmth. In Senegal, a similar soup is said to prevent hangovers, so you’ll find hawkers selling it outside the bars late at night. Use your favorite type of pumpkin or other fall squashes to substitute for the butternut in this recipe, if you like. For a vegan soup, substitute vegetable stock for the chicken stock. Get the recipe for Butternut Squash Pepe Soup »
Dominican Cream of Pumpkin Soup (Crema de Auyama)
Silky-smooth and studded with cubes of queso de freir, a firm white local cheese, this makes a rich first course or a simple, satisfying meal all on its own.
Winter Squash and Apple Soup
A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup.
Pear, Shallot, and Delicata Squash Soup
Pear and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup.
Makombu-Squash Soup
Any root vegetable—squash, carrots, turnips, potatoes—can be used to make this silky, umami-rich soup from award-winning Japanese cookbook author Hiroko Shimbo. Get the recipe for Makombu-Squash Soup »
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