Upgrade Your Butternut Squash Soup With These Tasty Toppings

Butternut Squash Soup with Ginger and Orange Flavour and Savour from www.flavourandsavour.com

If you’re a fan of cozy, comforting soups, then you know that butternut squash soup is a staple during the fall and winter months. It’s creamy, hearty, and full of warm spices that make you feel all warm inside. But why stop at just a plain bowl of soup? With a few simple toppings, you can take your butternut squash soup to the next level and create a dish that’s not only delicious but also visually stunning.

So, get ready to step up your soup game and impress your friends and family with these tasty butternut squash soup toppings.

Contents hide

1 Recipe 1: Butternut Squash Soup with Spiced Croutons

1.1 Ingredients:

1.2 Instructions:

1.3 Nutritional Information:

1.4 Cooking Time:

1.5 Equipment:

1.6 Serving Suggestions:

1.12 Frequently Asked Questions:

2 Recipe 2: Butternut Squash Soup with Parmesan Crisps

2.1 Ingredients:

2.2 Instructions:

2.3 Nutritional Information:

2.4 Cooking Time:

2.5 Equipment:

2.6 Serving Suggestions:

2.7 Variations:

2.8 Substitutions:

2.9 Storage:

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7.1 Related posts:

Recipe 1: Butternut Squash Soup with Spiced Croutons

Ingredients:

1 medium butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup heavy cream
Salt and pepper to taste
1 cup bread cubes
1 tbsp olive oil
1/2 tsp paprika

Instructions:

In a large pot, sauté onions and garlic in olive oil until fragrant.
Add butternut squash and vegetable broth. Bring to a boil, reduce heat, and let simmer for 20 minutes or until squash is tender.
Using an immersion blender, puree the soup until smooth. Add the cinnamon, nutmeg, ginger, and heavy cream. Season with salt and pepper to taste.
For the spiced croutons, toss bread cubes in olive oil and paprika. Bake in the oven at 350°F for 10-12 minutes or until crispy.
Ladle the soup into bowls and top with spiced croutons. Enjoy!

Nutritional Information:

Calories: 210
Carbohydrates: 26g
Protein: 4g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 28mg
Sodium: 880mg
Potassium: 599mg
Fiber: 3g
Sugar: 6g
Vitamin A: 20015IU
Vitamin C: 35mg
Calcium: 106mg
Iron: 1.6mg

Cooking Time:

Preparation Time: 10 minutes
Cooking Time: 30 minutes

Equipment:

Large pot
Immersion blender
Baking sheet

Serving Suggestions:

Pair with a crusty bread or cheesy garlic bread for a complete meal.
Top with a dollop of sour cream or Greek yogurt for extra creaminess.

Variations:

For a vegan version, substitute heavy cream with coconut cream.
Add chopped bacon or pancetta for a savory twist.

Substitutions:

Replace vegetable broth with chicken broth for a non-vegetarian option.
Substitute butternut squash with pumpkin or sweet potatoes for a different flavor profile.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop or in the microwave.

Tips:

If you don’t have an immersion blender, you can use a regular blender or food processor. Be sure to let the soup cool down before blending to prevent any accidents.
For a smoother soup, strain it through a fine-mesh sieve after blending.

Notes:

This recipe serves 4 people.
Feel free to adjust the spices to your liking.

Frequently Asked Questions:

Can I freeze butternut squash soup? Yes, you can freeze butternut squash soup for up to 3 months. Be sure to let it cool down completely before transferring it to a freezer-safe container.
Can I use a different type of bread for the croutons? Yes, you can use any type of bread that you have on hand.

Recipe 2: Butternut Squash Soup with Parmesan Crisps

Ingredients:

1 medium butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1/2 tsp ground sage
1/2 tsp ground thyme
1/2 tsp paprika
1/2 cup heavy cream
Salt and pepper to taste
1 cup shredded parmesan cheese

Instructions:

In a large pot, sauté onions and garlic until fragrant.
Add butternut squash and chicken broth. Bring to a boil, reduce heat, and let simmer for 20 minutes or until squash is tender.
Using an immersion blender, puree the soup until smooth. Add the sage, thyme, paprika, and heavy cream. Season with salt and pepper to taste.
For the parmesan crisps, preheat the oven to 375°F. Line a baking sheet with parchment paper. Sprinkle the shredded parmesan cheese in small circles on the parchment paper. Bake in the oven for 5-7 minutes or until golden and crispy.
Ladle the soup into bowls and top with parmesan crisps. Enjoy!