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
Crostini are easy to make at home using just 3-ingredients – bread, olive oil and salt. This simple crostini recipe is the perfect appetizer for parties. You can make them ahead of time and serve them with a variety of toppings.
This Arugula Salad recipe with red wine vinaigrette is my go-to green salad. The arugula has a peppery bite to it which pairs wonderfully with the acid in the vinaigrette. It’s the perfect salad for pairing with rich dishes.
Add a healthy boost of nutrients to your dinner with this easy Sauteed Spinach. Baby spinach is added to a skillet along with garlic and olive oil, then sauteed gently to create a simple side dish that pairs with any meal!
This delicious Radicchio Salad is dressed in a creamy lemon-vinaigrette and tossed with buttery calvestrano olives, tasty breadcrumbs and nutty parmesan cheese. And, a special tip ensures that your radicchio won't be bitter!
This Shaved Fennel Salad comes together quickly and has such a delicious light lemon vinaigrette and wonderful crunch. It's the perfect side salad for rich and hearty dishes like pasta or braised short ribs.
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.
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.
4cupsbone broth(or chicken or vegetable broth, divided)
Kosher salt and pepper(to taste)
1Tablespoonpure maple syrup
2Tablespoonspure maple syrup
Salt and pepper(to taste)
Fried sage leaves
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.
In a small bowl stir together the sour cream and maple syrup until thoroughly combined. Season with salt and pepper, to taste.
Serve soup hot in bowls with a drizzle of maple cream, chopped pecans and fried sage leaves. Enjoy!