Thai butternut soup? It's a little bit of a faff but delicious.
In a nutshell, bake/roast the butternut covered for about 45 minutes until soft.
Fry onion, celery, leak in some oil and add fresh ginger, garlic and chilli once it's softened. Add a couple of lime leaves and some lemongrass sticks.
Add stock in the form of chicken/veggie stock and coconut milk - about half and half and simmer for about 15 minutes. Then add the chunks of pumpkin and butternut (having peeled off the skin) and allow to simmer for another 15 minutes. Add some chopped coriander for a few minutes at the end.
Finally, remove the leaves and lemongrass then blitz the soup until really smooth. Add more stock if necessary. Season with salt and pepper. Serve with lime wedges and some fresh coriander leaves.
I like a warm butternut salad - mix roasted chunks of butternut with some baby spinach leaves and toasted pine nuts. I normally add some goats cheese, but you could easily skip that and replace with a generous drizzle of olive oil.
If you have other vegetables, using olive oil roast your butternut and pumpkin with a variety of other chunky vegetables (courgettes, carrots, onion, beetroot, parsnips etc) all cut into chunks. In the roasting dish also include some tomatoes (halved or even quartered if they're big ones) and whole garlic cloves, unpeeled. I like to add some rosemary, but you could choose your preferred herb. Once roasted, the tomatoes will have let out some lovely juices which will mix with everthing else. Serve with some couscous which is light and doesn't need a lot of liquid to be tasty.
I do think a completely diary free risotto is hard to do but butternut does respond well to risottos. I'd give it a bash but using lots of leeks with the onions for extra creaminess.