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?
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15 Comments
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.
Fresh sage or tarragon are lovely too.
Another option would be to go for something like Chinese five-spice.
Maybe a little chopped chive to sprinkle before serving.