This is part of a series about butternut squash soup. You can find the complete list here. Butternut squash is one of my favorite recipe but it can be pretty heavy as a meal on its own. To make your soup into an actual meal, you'll need to serve it with something else! Luckily, plenty of ideas for what to serve with butternut squash soup.
I hope these ideas have inspired you to make your butternut squash soup. Just remember: no matter what, it will still be delicious!
What type of salad you serve with your butternut squash soup depends on the season and what's available at the local market. In the fall, we like to make a green salad with a mix of pears, goat cheese, and walnuts. We opt for something lighter in the summertime, like fresh greens dressed in lemon juice and good olive oil. If you have leftover cooked vegetables—say roasted broccoli or sauteed mushrooms—add those on top of your lettuce!
- Ingredients: Lettuce (romaine, butterhead), baby spinach, or other tender greens (arugula, watercress)
- Dressing: Your choice! Fresh herbs, citrus juices (lemon or orange), olive oil, balsamic vinegar
Roasted vegetables are great to serve with your fall soup. Roasting vegetables is easy, and you can use any vegetable you like.
Once they're done roasting, be sure not to add salt until after they've cooled down to room temperature; otherwise, it will draw out their water content and make them soggy.
Finally, try adding spices and herbs such as thyme or rosemary for extra flavor!
Carrots are a good source of beta carotene, which the body converts to vitamin A. Vitamin A helps keep your vision and immune system healthy.
Carrots are also rich in vitamin C, which may help protect against cancer and cardiovascular disease.
Potassium is another mineral that helps keep your bones strong and regulate blood pressure and heart rate. It's found in most fruits and vegetables, including carrots!
When it comes to side dishes, we're big fans of using recipes that are as simple as they are delicious. That's why we love this easy sautéed greens recipe—it's a great way to ensure you're getting a good dose of vegetables without spending hours in the kitchen.
Sautéed greens like kale and Swiss chard or foraged greens like dandelion greens or lambs quarters are delicious side dishes for your soup.
The key to making sautéed greens taste great is to use a generous amount of fat, such as oil or butter. Don't skimp on the salt and pepper. roasted vegetables
Roasted vegetables are always a great option because they're easy to make and can be made in advance for parties or potlucks. Just pop them on a sheet tray in the oven for about 30 minutes at 350 degrees until they turn golden brown and crispy outside.
Then sprinkle with salt and pepper and serve alongside your favorite bowl of butternut squash soup!
Toss in olive oil, garlic powder, and salt with the vegetables before roasting.
Add your favorite herbs like rosemary or thyme before roasting for even more flavor. You could also go the classic route with basil or parsley if you don't want too much spice in your dish (but I'd recommend trying it out!).
Roasted Brussels Sprouts
Remove them from heat before they get too soft inside when roasting them. Then, the same technique works for broccoli or cauliflower—they'll be just as tasty (and much prettier) as steamed vegetables! Here are some other ways to enjoy it with your soup:
• Add a little crumbled bacon to the mix. You need enough to make them taste good without overpowering other dishes' flavors.
• Cut up some fresh rosemary leaves, sprinkle them over your roasted sprouts before serving and enjoy! This adds another layer of flavor that complements butternut squash soup perfectly; it's especially nice if you want something more savory than sweet for dessert later on in the meal
Make it vegetarian by adding tofu cubes instead of bacon
Stir in some roasted pumpkin seeds after roasting for extra crunch and flavor
Mix in some shredded cheese like cheddar or parmesan before serving
Wild rice pilaf is another excellent option. It's one of our favorite comfort foods, and not only is it a favorite dish for fall but a staple in Wild rice has a nutty flavor, and because it's a whole grain, it's an excellent source of fiber and protein.
The best part about serving this dish with butternut squash soup is that it's incredibly versatile. Pilaf is easy to make ahead of time; just reheat it when you're ready to serve your meal. The pilaf also freezes well, so if you want to make double or triple batches for later use, go for it!
Here are some other ways to enjoy it with your soup:
1. Serve with crumbled feta cheese and dried cranberries.
2. Garnish with chopped fresh rosemary and toasted pine nuts before serving.
3. Stir in some cooked chicken or shrimp when you add the rice to make this dish more substantial.
Bread is a great way to soak up any extra soup and is also delicious on its own. Sandwich, toast, crouton, or bowl! Here are some ways you can work bread into this important fall meal:
Sandwiches are always a crowd-pleaser. If you're serving soup as an appetizer, try making mini sandwiches with your favorite seasonal vegetables (carrots, peppers, cucumbers) and dipping them into the soup when they get soggy. This is also a great option if you're making the soup for dinner—just ensure everyone gets their fill of veggies before adding any more!
If you love toasted bread as much as we do, you'll love our next idea! Toasted bread topped with cheese will taste amazing with butternut squash soup and add some extra protein to the meal. Make sure not to forget about the kids, too—they'll love this one too!
Finally, if it's croutons that you're looking for, then look no further than this simple recipe for crunchy croutons made from stale baguette slices.
Bread is a great way to soak up any extra soup and is also delicious on its own. Sandwich, toast, crouton, or bowl! Here are some ways you can work bread into this important fall meal.
-Use stale bread to make croutons.
-Toast your bread with honey butter and drizzle it over the top of your soup.
-Make a grilled cheese sandwich using cheddar cheese, Gruyere cheese, and prosciutto as the filling. Serve with tomato soup as an accompaniment.
-Use slices of apple as "bowls" for your soup. Fill them with some crumbled blue cheese and walnuts on top!
Fall Soup Toppings
Butternut squash soup is an excellent dish in its own right, but it's even better when you can get creative with toppings. Check out these ideas for butternut squash soup toppings to add a
- Homemade Croutons If you have extra time, homemade croutons are a delicious way to take your meal from good to great. Croutons can be made from whatever bread you have on hand.
- Roasted Nuts: Roasted nuts are a satisfying topping for butternut squash soup because they add a nice bit of crunch and a ton of flavor. They're also really easy to make in the oven, so if you want something more involved than plain ol' croutons, roasted nuts are your best bet.
- Olives are another great topping for butternut squash soup because they add some saltiness (which is good because there isn't much salt in this dish). You can use green or black olives — both will work well with this soup!
- Herbs: If you love herbs like cilantro or parsley, this is an excellent opportunity to add them to your meal. Just sprinkle some chopped-up herbs over your butternut squash soup before serving, and enjoy!
- Cheese: If you love cheese, this is an excellent opportunity to add it to your meal. Just sprinkle some cheese over your butternut squash soup before serving, and enjoy! These side dishes will go well with your butternut squash soup.
- Sour cream is a great topping for butternut squash soup because it adds a certain richness to the dish. Sour cream also helps to accentuate the sweetness of this dish because it has a slight tangy taste to it. You can use low-fat or regular sour cream — either one will work well with this recipe!
- 3 c. butternut squash, cubed
- 3 medium granny smith apples, cut into cubes
- 1 medium white onion, chopped
- 1 T. fresh ginger, peeled and minced
- 1½ t. ground cinnamon
- ½ t. ground nutmeg
- ½ t. ground cloves
- ½ t. allspice
- 2 T. olive oil, melted
- Smoked sea salt and white pepper to taste
- 4-5 c. vegetable broth, divided
- Preheat the oven to 400°F.
- Combine butternut squash, green apples, onion, ginger, spices, and melted oil in a large mixing bowl.
- Season with salt and black pepper, and with a spatula or tongs, toss the veggies until thoroughly combined.
- Spread squash out in a single layer on a large sheet tray lined with foil or parchment. Place in preheated 400* oven
- Roast for 25-30 minutes until squash is fork tender soft.
- Once they are roasted, remove veggies from the oven and let cool for 10-15 minutes.
- Working in batches (about ¼), add the roasted squash to a blender or food processor.
- Starting slowly, add broth one cup and blend until completely smooth.
- Add enough broth until you get to the right consistency (thickness), transfer to a dutch oven or pot, and continue pureeing the rest of the other batches.
- Once the squash puree is in one pot, heat the soup on medium heat while stirring frequently. This should take up to 10 minutes.
- Transfer soup into the serving container, serve, and enjoy
Amount Per Serving: Calories: 186Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 2325mgCarbohydrates: 33gFiber: 6gSugar: 15gProtein: 3g