The Absolute Best Toppings To Dress Up Squash Soup

Soup is the ultimate comfort food, and squash soup (be it butternut, pumpkin, acorn, or some other variety of squash) is a perennial favorite with its creamy texture and mild flavors. In fact, there are entire cookbooks dedicated to squash soup. Whether you like it sweet or savory, this is perhaps the perfect canvas for myriad tasty toppings. You can keep it basic with classic sour cream and green onions, or branch out to something unexpected like chopped, roasted nuts (add a little butter and sugar before roasting for a sweet surprise).

As a general rule, you can't go wrong with most soup toppings — if you like a type of food and think it would be nice on your soup, it will probably serve you well. But for those of you looking to branch out or elevate your soup game, we've put together a collection of bold and flavorful toppings that we think you'll love. And while everyone loves a good homemade soup recipe, it's okay if you don't have the time or energy to make it from scratch. These toppings go great with canned squash soup, too. I have been a food blogger, food photographer, and recipe creator for over a decade now, and these are my recommendations for toppings to try the next time you whip up a batch of squash soup.

Kick up the crunch factor by adding toasty croutons to your squash soup. These are an easy-peasy addition to any soup recipe, as you can buy them pre-made in a variety of flavors. Look for buttery garlic and herb versions to add extra savory flavor to your soup.

If you're looking for a made-from-scratch experience, croutons are super simple to create at home and are a fantastic way to use up stale bread or bread that's on the verge of going bad. You can also add any flavors you like to your homemade croutons, allowing you to further customize the flavor profile of your meal.

To make croutons at home, cube your bread and grab olive oil or your butter of choice. Toss them together in a bowl until the bread is coated, then add your favorite seasonings (rosemary, garlic, and sage will all play nice with squash, or go for a sweet twist by adding sugar and cinnamon). Spread the croutons across a baking sheet and bake at 350 degrees F for about 15 minutes (watch them closely so they don't burn and flip them about halfway through). Serve your croutons crumbled or whole over your soup. Don't let them sit too long before serving, however, or they'll get soggy.

Cheese is almost always an excellent choice for topping soups, but one variety in particular makes a delightful pairing with squash: shredded Gouda. Gouda is a cow's milk cheese known for its sweet, caramel-like flavor, that goes beautifully with the mellow flavor of squash. Gouda, which is one of the world's most popular cheeses, will work with your soup in its young or aged form. Young Gouda cheese has a low melting point, meaning it will incorporate easily into your hot soup (older Gouda is drier and will be best crumbled atop your bowl). You can also kick the flavor up a notch by using smoked Gouda, which will add a rich, woodsy flavor to your soup.

The other great thing about Gouda is its texture, which tends to be silky and soft and can easily upgrade your squash soup that way. Try grating some Gouda over your soup before serving, or incorporate it into the recipe itself (or try both for an extra-cheesy flavor boost).

What better item to sit atop your soup than one of the main ingredient's basic components? Toasted pumpkin seeds are delicious squash soup inception. Pumpkin seeds or pepitas can be salvaged from the pumpkin you use to make your soup or purchased separately if you're using canned pumpkin or canned soup.

Maybe you're not making pumpkin soup, but butternut or acorn squash soup instead. No worries — you can use those seeds, too. To make your toasted squash seeds, remove them from your squash of choice and clean thoroughly. Pat them dry and then coat with olive oil, salt, and any seasonings that suit your fancy. Bake at 275 degrees F for about 15 minutes. You'll know they're ready when they start to pop. Sprinkle the toasted seeds over your soup to add roasted flavor, a bit of crunch, and to bring your recipe full circle.

Some like it hot. If that sounds like you, add a splash of Sriracha to your next bowl of squash soup for added heat and flavor. Sriracha, which originated in the Thai city of Si Racha, is a hot sauce typically made with chilis, vinegar, and garlic. It has a pasty texture, meaning it's thicker than many other hot sauces. This popular sauce is easy to find, can be used in everything from pizza sauces to popcorn seasonings, and definitely has a home on your favorite squash soup.

A drizzle of Sriracha over your next bowl of soup will give it a kicky finish. For a more complex flavor and textural experience, start with a dollop of tangy sour cream. Add toasted pumpkin seeds and diced green onions, then finish it out with a bit of Sriracha. Your soup just went from tasty to "chef's kiss," and you may never leave the Sriracha off the toppings menu again.

Bacon might seem like the most basic soup topping, but it's the perfect protein to complement your veggie-based dinner-in-a-bowl. Bacon is rich in fat and brings a salty, savory flavor to the table. To most minds, bacon is delicious and can be made to go with almost anything (chocolate-covered bacon is a thing, after all).

Start with perfectly cooked bacon prepared to your liking and perhaps with some of our best bacon cooking tips in mind. This is a great opportunity to experiment with some bacon variations, including peppered bacon, candied bacon, or grilled bacon, all of which bring the umami with a bit of a twist. Crumble up your bacon and add it to the soup when you're ready to serve (add it too soon and the soup can make it soggy). Bacon pairs nicely with roasted nuts, the cheese of your choice, and many different herbs and vegetables (rosemary, sage, and parsley are top contenders if you don't know where to start).