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 »
Caribbean Pumpkin 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.
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.