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.
Lulu Peyraud explains that this Provençal squash soup has “just enough potato to give a little body to the soup, lots of celery to season the squash–no other herbs except for the parsley at the last minute… But I forgot to say that, instead of parsley, this soup is wonderful finished with chopped fresh mint.”
Get the recipe for Squash Soup (Soupe de Courge) »
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 »
Roast or sauté extra squash over the weekend (butternut or calabaza are perfect) to make quick weeknight work of this garlicky, spicy pumpkin soup.
Protein-rich red lentils and hearty butternut squash are transformed into a smooth fragrant soup; served with flatbread, it’s perfect as a simple main course. This recipe first appeared in the iPad edition of our December 2013 issue with the article
Heart of Palestine. Get the recipe for Red Lentil and Squash Soup (Shorabit Jarjir) »
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.
A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable 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.
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 »