Truly the options available for eating with butternut squash soup are incredibly varied. Whether it’s toppings like bacon or cheese or sides such as bread and roasted vegetables, there are a lot of options and combinations for your to play with.
If you have a special sausage, slice it, and serve it alongside your soup to add more protein. Or make a hash by pan frying sliced fingerling potatoes, onions, and sausage. Any way you eat it, you won’t be disappointed when it is hovering next to your soup. Pork, apple, butternut squash. They are fall comfort foods that complement each other.
Black Bean Soup: Mouthwatering vegan black bean soup made with roasted polbanos and tomatillos, corn, red onions, carrots, celery, and cilantro. Butternut Squash Soup: Rich, creamy soup with butternut squash, cream cheese, white beans, diced tomatoes, and flavorful herbs.
Toss with 1 tablespoon melted butter (or substitute olive oil or coconut oil), 1 tablespoon brown sugar, and 1 teaspoon pumpkin pie spice. Roast in the oven at 400° F for 20 minutes, flipping the apples over halfway through the cooking time. Cool for 5 minutes before serving with butternut squash soup.
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