Wondering what to serve with butternut squash soup? I’ve got you covered with this handy guide of 20+ tasty side dish recipes.
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The most popular butternut squash soup recipes on my blog include this Curried Butternut Squash Soup and this Butternut Squash Bisque with Maple Cream
But no matter which type of butternut soup you’re serving, you’re guaranteed to find a perfect side dish here.
Butternut Squash Soup + Satisfying Side Dish = PERFECTION!
When serving butternut squash soup (or bisque) for dinner, some really stellar side dishes can really help complete the meal.
From classics such garlic bread and bruschetta, to healthier options such as sauteed spinach, there are so many options.
So, let’s dig in!
Keep reading to discover 20+ of the best side dishes to serve with your favorite butternut soup.
What to Serve with Butternut Squash Soup
How to Make Ahead and Store
Many of these butternut squash soup side dish recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Favorite Butternut Squash Soup Recipes
More Side Dish Recipes
- Sides for Burgers
- Sides for Chicken
- Sides for BBQ
- Sides for Pasta
- Sides for Brisket
- Sides for Salmon
- Sides for Steak
- Sides for Ribs
Did you Make Any of These Butternut Squash Soup Side Dishes?
Please leave a comment and rating below, if you loved this round up of sides for butternut squash soup. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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What to Serve with Butternut Squash Soup: 20+ Sides
Ingredients
- 1 large butternut squash (about 3 pounds, halved vertically, seeds removed)
- 1 Tablespoon olive oil
- 4 cups bone broth (or chicken or vegetable broth, divided)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne
- Kosher salt and pepper (to taste)
- 1 Tablespoon pure maple syrup
- 1 Tablespoon bourbon
- 1/2 cup heavy cream
Maple Cream:
- 1/2 cup sour cream
- 2 Tablespoons pure maple syrup
- Salt and pepper (to taste)
For Serving:
- Fried sage leaves
- Chopped pecans
Instructions
- Preheat oven to 425 degrees and line a rimmed baking sheet with tin foil or parchment paper. Place the butternut squash on the pan and drizzle each half with olive oil. Rub the oil over the inside of the squash and sprinkle it with salt.
- Turn the squash face down and roast until it is tender and cooked through, 40-50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes.
- Use a large spoon to scoop the butternut squash flesh into your blender. Discard the skin. Add 2 cups stock, being careful not to fill the container past the maximum fill line (work in batches if necessary), and process until smooth.
- Add squash puree to a large sauce pot and stir in the remaining broth, cinnamon, nutmeg, cayenne and a pinch of salt and pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in the maple and bourbon, if using, and cream. Continue to cook another 5 minutes. Keep warm over low heat until ready to serve.
Maple Cream:
- In a small bowl stir together the sour cream and maple syrup until thoroughly combined. Season with salt and pepper, to taste.
To Serve:
- Serve soup hot in bowls with a drizzle of maple cream, chopped pecans and fried sage leaves. Enjoy!