Roasted Pumpkin Soup
Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream—or both.
Pureed Vegetable Soups
When we crave foods that are hearty and satisfying, pureed vegetable soups fit the bill on both counts. Pick your vegetable -- almost any will do -- and before you know it, you'll be dipping a spoon in a comforting, creamy bowlful that's surprisingly low in fat and calories.
Butternut-Squash Pasta Sauce
A smooth, creamy sauce comes together quickly when seasoned butternut squash and garlic are pureed in a food processor with water.
Butternut Squash Soup with Coconut Milk and Ginger
Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.
Herby, garlicky, creamy Boursin cheese amps up the flavor in this meatless pasta.
Slow-Cooker White-Bean Soup
There's butternut squash, leeks, and spinach as well as white beans in this hearty, rich, and flavorful vegetarian soup. It's a recipe that proves the slow cooker is as well suited to vegetable recipes as to big pieces of meat.
Butternut Squash and Sage Lasagna
Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.
Baked Pasta with Cauliflower and Swiss Chard
Both the chard stems and leaves are used in this fall pasta dish. A rich, tangy sauce made with sour cream and Gruyere cheese brings it all together.