Colorful fall leaves call for colorful fall soups. And fall soups are the best.
(Although, isn’t basically everything about this season the best?)
Not only are they warming and delicious, fall soups get the best spices. There is something so comforting about the smell of cinnamon and nutmeg. But it only really “works” when the fall chill is in the air.
When you use them in the summer, it kinda feels (and smells) like you’re trying to pretend it’s fall. And by the time December rolls around, we’ve all moved on to gingerbread and peppermint.
So while we have these few glorious fall months where sweaters abound (sans bulky coat), and trees still have a little life, give this delicious roasted butternut squash soup a try. It’s not complicated, and your neighbors will come knocking once you start making it.
This recipe makes ~4-6 servings. If you want to add a bit of heartiness to it, add ground turkey or lean ground beef. Also, the leftovers might just be better than the original as the veggies have time to marinade in the spices overnight.Read More