What to Serve with Squash Soup

To me, this is the quintessential autumn soup.

Squash is harvested as summer draws to a close, just as the days begin to feel shorter. Its warm colour and natural sweetness bring exactly the kind of comfort we look for when the season begins to change.

In our Squash & Mushroom Soup, the gentle flavour of red kuri squash is grounded by mushrooms, lifted by tarragon, and given a subtle edge by black pepper. The result is gentle and reassuring, with enough depth to keep the bowl interesting.

That balance also makes it a lovely way to help children enjoy more vegetables.

Serving vegetables to children can sometimes feel like a real challenge. In our family, the Squash & Mushroom Soup has always been especially well loved: its texture is smooth, its flavour is reassuring, and the vegetables are present without feeling overwhelming.

The five pairings below can keep the bowl beautifully simple, turn it into a more complete meal, or make it even more inviting for the whole family.

1. Oat Cream and Toasted Pumpkin Seeds

A swirl of oat cream emphasises the soup’s silky texture, while toasted pumpkin seeds bring contrast and crunch.

For two bowls

• 2 tablespoons oat cream
• 2 tablespoons pumpkin seeds
• Freshly ground black pepper

Toast the pumpkin seeds in a dry frying pan over a medium heat for 2 to 3 minutes, stirring frequently.

Gently warm the soup and divide it between two bowls. Finish with the oat cream, toasted pumpkin seeds, and black pepper.

This is the most immediate pairing.

2. Sautéed Mushrooms and Fresh Parsley

Golden mushrooms build on the earthy depth of the soup, while fresh parsley brings colour and brightness.

For two bowls

• 150 g mushrooms
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• A pinch of sea salt

Thinly slice the mushrooms.

Heat the olive oil in a frying pan over a medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, until deeply golden. Season lightly with sea salt.

Spoon the mushrooms over the warm soup and finish with fresh parsley.

This pairing gives the bowl a more generous, earthy character while keeping every flavour clear and balanced.

3. Lemon Cannellini Toast

Cannellini beans are white beans with a particularly creamy texture. Because they are widely available tinned, this toast comes together in just a few minutes.

For two toasts

• 120 g tinned cannellini beans, drained and rinsed
• 2 slices rustic sourdough bread
• 1 teaspoon fresh lemon juice
• 1 teaspoon olive oil
• 1 tablespoon chopped fresh parsley
• A pinch of sea salt
• Freshly ground black pepper

Coarsely mash the cannellini beans with the lemon juice, olive oil, sea salt, and black pepper.

Toast the bread, divide the cannellini mixture between the two slices, and finish with fresh parsley.

Served alongside the bowl, the toast turns the soup into a more complete lunch or dinner.

4. Crisp Apple and Celery Salad

Apple and celery bring a fresh, lively contrast to the roundness of the red kuri squash and the earthy depth of the mushrooms.

Serves two

• 1 small crisp apple
• 1 celery stick
• 1 tablespoon fresh lemon juice
• 1 teaspoon olive oil
• A pinch of sea salt

Very thinly slice the apple and celery.

Toss them with the lemon juice, olive oil, and sea salt. Serve the salad beside the warm soup.

The contrast between the cool, crisp salad and the silky soup gives the meal a particularly pleasing balance.

5. Garlic Croutons, Gruyère, and Spring Onion Greens

This is the most indulgent pairing.

The golden garlic croutons add a satisfying crunch, the finely grated Gruyère begins to melt as soon as it touches the warm soup, and the spring onion greens keep the bowl fresh and colourful.

This presentation can also make the soup feel more playful and inviting for children.

For two bowls

• 2 slices rustic bread
• 1 small garlic clove
• 1 tablespoon olive oil
• 30 g finely grated Gruyère
• The green tops of 1 spring onion, thinly sliced
• Freshly ground black pepper

Preheat the oven to 180°C (160°C fan).

Cut the bread into small cubes. Toss with the olive oil and finely grated garlic, then spread the cubes on a baking tray.

Bake for 8 to 10 minutes, until crisp and golden.

Divide the hot soup between two bowls. Add the garlic croutons, grated Gruyère, spring onion greens, and a little black pepper.

The result has all the warmth of a gratin, while the red kuri squash, mushrooms, and tarragon remain beautifully present.

The Warmth of Autumn in a Bowl

Each pairing reveals a different side of the Squash & Mushroom Soup: its smooth texture, earthy depth, freshness, or generosity.

Served simply, accompanied by cannellini toast, or finished with golden croutons and melting Gruyère, it belongs naturally at the table as the first autumn evenings arrive.

Build these pairings around your favourite squash soup, or grab it ready in a jar: Squash & Mushroom Soup.

Prep time: 5 to 15 minutes, depending on the pairing
Serves: 2
Base: 1 × 500 ml jar