New Twists on Butternut Squash Soup

By Nancy Vallarella

Butternut squash is a fall staple, gracing autumn menus with its sweet, nutty flavor and vibrant color. It’s easy to grow, lasts up to three months when stored properly, and packs a punch with its nutrient profile, loaded with vitamin A (beta-carotene), vitamin C, fiber, and essential minerals like potassium, magnesium, calcium, and iron. Butternut squash truly is a fall superfood!

To keep your squash fresh, store it in a cool, dry, ventilated place away from ripening fruit (which emits ethylene gas and can cause it to rot). Wash the squash before storage to remove any bacteria or viruses.

If you’re tired of the same old butternut squash soup, try these fun and delicious spins—both are dairy-free (but can be made richer with cream or butter if desired), and packed with flavor!

Autumn Butternut Squash Bisque

A delicious recipe shared by Myra Naseem, co-owner of Elegant Eating Caterers and Smithtown’s Culinary Goddess. This version swaps out traditional apples and onions for sweet pears and leeks.

Makes two quarts
Ingredients:
• 1 cup (2) Bartlett pears, peeled, cored, and chopped
• 2 cups (3) medium leeks, thoroughly washed and chopped (white and light green parts only)
• 3 Tbsp olive oil or ¼ cup butter
• 2 cups (1 medium) butternut squash, peeled, seeded, and chopped
• 3 cups chicken or vegetable stock
• ½ tsp fresh thyme (or ¼ tsp dried thyme)
• ¼ tsp salt
• ¼ tsp pepper
• Optional garnish: roasted pumpkin seeds

Directions:

1. In a heavy bottom pot, sauté pears, leeks, and oil (or butter) for 5-7 minutes.
2. Stir in the squash, stock, thyme, salt, and pepper.
3. Cover and cook until the squash is tender.
4. Puree the soup in a food processor or blender. Return to the pot and warm through.
5. Optional: Add ½ cup heavy cream for extra richness.
6. Serve with a sprinkle of roasted pumpkin seeds for garnish!

Thai Butternut Squash Soup

Inspired by my love for both the Autumn Butternut Squash Bisque and Asian flavors, this version adds a spicy twist with red curry and coconut milk.

Makes two quarts
Ingredients:
• 1 Tbsp coconut oil
• 1 cup (1-2 small-medium) leeks, chopped (white and light green parts)
• 2 cups (4) Bartlett pears, peeled, cored, and chopped
• 1½ Tbsp red curry paste
• 1½ tsp minced fresh garlic
• 1 tsp minced fresh ginger
• 1½ cups chicken or vegetable broth
• 6 cups (3 lbs.) butternut squash, peeled, seeded, and chopped
• 1 (14 oz.) can light coconut milk
• ½ tsp salt
• 1½ tsp fish sauce
• Optional garnishes: chopped fresh cilantro, lime wedges, chopped peanuts, pomegranate seeds, coconut chips

Directions:

1. Heat a large heavy-bottomed pot over medium-high heat. Add coconut oil and swirl to coat.
2. Sauté leeks until soft and translucent, then add pears. Cook for about 2 minutes.
3. Stir in curry paste, garlic, and ginger. Sauté for another 2 minutes.
4. Add broth, squash, coconut milk, salt, and fish sauce. Cover and bring to a boil, then reduce heat and simmer for 10 minutes, stirring frequently until the squash is tender.
5. Puree the soup in batches using a blender (remember to vent the lid). Return blended soup into the pot.
6. Warm the soup, adjust seasoning with salt and white pepper to taste.
7. Serve with chopped cilantro leaves, lime wedges, and optional garnishes like peanuts, pomegranate seeds, or coconut chips for extra crunch and flavor!