Herbs for butternut squash soup

I'm making roasted butternut squash soup for dinner tonight and I am a bit tired of the curried or cinnamon or nutmeg butternut squash soup scene. Does anyone have any suggestions for something a bit different?

  • 1805 views
  • 14 Comments

8 Comments

Review our Code of Conduct
Don't send me emails about new comments
Susan W
Susan W February 26, 2016

I'm fond of fresh thyme and cayenne or dried chili flakes. You could also do toasted cumin and nacho chili powder. Just be cautious with the cumin so it doesn't overpower.

Review our Code of Conduct
Don't send me emails about new comments
Susan W
Susan W February 26, 2016

That's supposed to say ancho chili powder, not nacho.

702551
702551 February 26, 2016

I thought that was an uncharacteristic endorsement from you. ;-)

Susan W
Susan W February 26, 2016

Lol..I'm kind of wondering if there is such a thing as nacho chili powder. Not so good ingredients like dehydrated cheese and onions are coming to mind.

702551
702551 February 26, 2016

Well, nacho chili powder should be very easy to spot on a store shelf: it will be fluorescent orange, have a wonderful shine and bouncy superball texture. The ingredient list should include annatto.

Susan W
Susan W February 27, 2016

Definitely a Diablo orange. Superball texture is a good image. Whatever happened to superballs?

702551
702551 February 26, 2016

How about Mexican style like oregano and/or epazote?

Another option would be to go for something like Chinese five-spice.

Maybe a little chopped chive to sprinkle before serving.

Review our Code of Conduct
Don't send me emails about new comments
e_phemera
e_phemera February 26, 2016

Dried thyme, generous white pepper, smoked salt (Japanese Iburi Jio Cherry Smoked Salt)

Review our Code of Conduct
Don't send me emails about new comments
amysarah
amysarah February 26, 2016

I love butternut squash soup, but by mid-winter also get that 'same old, same old' feeling. A Spanish-ish variation I like: smoked paprika (Pimenton,) thyme and a splash of sherry vinegar at the end. Or, with a more conventional cinnamon/allspice/coriander type flavor, garnish it with a drizzle of toasted pumpkin seed oil (amazing stuff!) or reduced balsamic syrup. Either way, serving with a dollop of sour cream/creme fraiche and chopped chives livens things up.

Review our Code of Conduct
Don't send me emails about new comments
ChefJune
ChefJune February 26, 2016

I like a finely ground teaspoon of dried Herbes de Provence.

Review our Code of Conduct
Don't send me emails about new comments
lloreen
lloreen February 26, 2016

I love a lot of ginger in my butternut squash soup. It's especially good for when you are feeling under the weather.
Fresh sage or tarragon are lovely too.

Review our Code of Conduct
Don't send me emails about new comments
Catherine
Catherine February 26, 2016

Thank you for your input everyone! I went with fresh ginger, garlic, shallot, and orange zest in the end. It was pretty good! Even the little ones ate it without complaint :)

Review our Code of Conduct
Don't send me emails about new comments
702551
702551 February 26, 2016

Great job and thanks for posting a followup with the outcome. Many posters do not (not singling out Food52 forum people, this happens all the time at any online forum, especially first-time posters often never post again).

Ginger-citrus is a great combo and very versatile. I'll use it in everything from veggie sautes to meat (especially poultry) and seafood (like prawns). Of course, there is also gingerbread with a lemon glaze like lebkuchen. I don't bake sweets anymore but I appreciate an occasional cookie.

Summer of Eggplant
Summer of Eggplant February 29, 2016

I would have gone the sage route myself - maybe next winter.

Review our Code of Conduct
Don't send me emails about new comments
Showing 8 out of 8 Comments Back to top
Recommended by Food52