If you’re in the mood for some butternut squash soup, you might be wondering what protein to serve with it.
It can be tough to decide sometimes.
Well, I’ve got you covered!
Here are 19 different proteins that would be perfect with butternut squash soup.
What Protein to Serve with Butternut Squash Soup?
There are many options for proteins that can be served with butternut squash soup. Some of these include chicken, pork, beef, lamb, tofu, and tempeh. Each of these proteins can be cooked in a variety of ways, such as roasted, grilled, sautéed, or baked.
For more ideas keep scrolling!
Here are 19 proteins that go great with butternut squash soup:
I think chicken is a great option for butternut squash soup because it’s a meat that’s easy to cook, it’s very inexpensive, and it goes well with the flavor of butternut squash.
I like to use boneless chicken breast or thighs because they’re easier to cut into small pieces and cook quickly.
If you don’t use boneless chicken, you can still use this recipe—just make sure you cut your chicken into small pieces so that they cook quickly enough that they don’t get tough while you’re waiting for the soup to heat up.
Turkey is another great option for butternut squash soup because it provides a nice contrast in texture—you’ll get some nice chunks of turkey meat in every bite, which adds variety in texture and flavor as well as visual appeal.
Turkey also goes well with the flavors of butternut squash soup, so try using this recipe with turkey instead of chicken!
Pork is one of my go-to meats for this soup because it’s so versatile and has such a rich flavor.
It can be used in all kinds of dishes (see also: what side dish to serve with butternut squash soup), from braises to stir-frys to salads.
The most common type of pork I use is pork belly, which has a thick layer of fat that you can render down and use to cook with, or even just eat on its own as a snack!
This fat also lends itself nicely to the creamy texture of butternut squash soup.
This meat might seem like an unusual choice for butternut squash soup, but I really love it because it’s so hearty and rich-tasting.
It’s great for stews, roasts, and other slow-cooked meals where you want something that will fill you up without weighing you down—something meaty enough to satisfy your hunger without making you feel weighed down afterward.
One thing that makes lamb different from other meats is that it comes from the hindquarters of sheep instead of their front legs (which are called shanks).
It’s also easy to cut into strips or chunks for serving in recipes like this one!
I love serving beef with butternut squash soup.
I roast the beef first, which brings out its flavor.
I also add some fresh herbs to the soup, which really makes it pop. I always garnish the soup with a sprinkle of cilantro and some sour cream.
It’s such a delicious and easy meal to make.
Plus, it’s healthy too!
The beef is a great source of protein and the soup is packed with vitamins and minerals.
Served together, they make a perfect meal.
Salmon is another great option for butternut squash soup because it adds a fishy flavor that matches up well with the earthy taste of the soup.
Be careful not to overcook salmon when making this dish, as overcooked salmon can be dry and difficult to chew.
I love serving tuna next to butternut squash soup.
The sweetness of the soup contrasts perfectly with the umami flavors of the tuna, and the two dishes complement each other perfectly.
I usually start by roasting a butternut squash, then pureeing it with some chicken or vegetable stock.
I season the soup with salt, pepper, and a touch of cinnamon, then garnish it with roasted pumpkin seeds and a dollop of crème fraîche.
For the tuna, I like to use sushi-grade fish that I sear quickly in a hot pan.
I slice it thinly and serve it over a bed of mixed greens.
I drizzle the tuna with a bit of soy sauce and wasabi, and garnish it with pickled ginger and sesame seeds.
This dish is always a hit at dinner parties, and it’s one of my personal favorites.
When it comes to making a delicious soup, one of my favorite combinations is shrimp and butternut squash.
The sweetness of the squash pairs perfectly with the savory shrimp, and the creamy soup base provides a rich and satisfying taste.
Plus, this soup is packed with nutrients and is surprisingly easy to make.
- Simply sauté some onions and garlic in a bit of olive oil, then add diced butternut squash and chicken stock.
- Let the soup simmer until the squash is tender, then add cooked shrimp and a dollop of cream.
- Season with salt and pepper to taste, and you’re done!
This comforting soup is perfect for a cold winter day, or anytime you’re craving something warm and delicious.
Give it a try next time you’re in the mood for soup – I guarantee you’ll be hooked!
One of the best things about this soup is that it’s so versatile – you can add all sorts of different ingredients to give it even more flavor.
For example, I love to add a bit of crab meat to my butternut squash soup.
Crab meat is a great source of protein, and it gives the soup a nice sweetness that pairs perfectly with the earthy flavor of the squash.
Plus, it looks really impressive when you garnish the soup with a few pieces of crab meat on top.
If you’re looking for a delicious and healthy fall recipe, I highly recommend giving butternut squash soup with crab meat a try!
I sometimes also like to serve lobster with butternut squash soup because it is such a luxurious and decadent dish.
It’s the kind of meal that makes you feel like you’re in a movie or something—like you’re in the most luxurious hotel in the world.
The lobster is so rich, and the butternut squash soup is so creamy and filling, that they complement each other perfectly.
I also love pairing my butternut squash soup with tofu because it’s so hearty and savory—it’s great when you want something substantial to go along with your soup.
The contrast between the sweet squash and the salty tofu is really interesting, too.
Tempeh is a great source of protein, and it’s also really filling.
If you’re not familiar with tempeh, it has a mild flavor that doesn’t overpower whatever else you’re serving it with (like soup).
You can find it at most grocery stores in the refrigerated section near other tofu products.
Beans are the perfect complement to butternut squash soup.
They’re a great source of protein and fiber, but they also have a mild flavor that won’t overpower your soup’s delicate sweetness.
Plus, they’re easy to cook! Just soak them overnight and then cook them in water for about 30 minutes or until soft.
Legumes are another versatile way to add a pop of protein and fiber to your butternut squash soup.
They’re also delicious with a little bit of salt and pepper added during cooking, or you can add them raw after you’ve blended your soup together if you want a crunchier texture.
Nuts are a great way to add protein and crunch to your soup, but you can’t just throw them in without a little prep work.
- First, toast them in a dry skillet over medium heat until they’re golden brown and fragrant.
- Then, toss them in a food processor and pulse until they turn into crumbs.
You can also use a mortar and pestle if you don’t have access to a food processor.
The key is just to get the nuts crumbly-looking so they dissolve into the soup easily.
Sprinkle seeds on top of your soup before serving for an extra bit of crunchy texture.
Some seeds I love to use are flax seeds, pumpkin seeds, sesame seeds, sunflower seeds (or any combination thereof).
I like to serve grains with butternut squash soup to give it a little extra texture and body.
I love brown rice, but you can also try quinoa, farro, or even barley.
The key is to cook your grains in broth or water flavored with a little bit of butter, salt, and pepper.
This will add both flavor and richness to the soup—and it’s an easy way to make your dinner feel like more of a meal!
Eggs are another great way to add texture to butternut squash soup.
They’re also really versatile:
- You can poach them in the soup itself or just scramble them separately and serve them on top.
- You can even make an omelet if you want something a little fancier!
I love pairing butternut squash soup with dairy, like a dollop of sour cream or a drizzle of heavy cream.
The dairy cools down the heat from the red chili pepper, which I find helps to bring out the best in this dish.
It also provides some richness and body to the soup, which can sometimes be on the watery side.
What Protein to Serve with Butternut Squash Soup
- Pick your favorite protein from this list to serve with your soup.
- Prepare the rest of your delicious meal.
- Enjoy in no time!