Hello, my beautiful people 🙂 I hope everyone is doing amazing!
Today I want to share a short reminder with you: “No one is you, and that is your power.” Life can make us tired and discouraged, and sometimes we forget our own worth. This simple thought is meant to help you remember that you have everything within you to face whatever comes your way.
I also recently enjoyed a book called A Fool’s Guide to Actual Happiness. It’s a gentle, clear reminder that happiness is a journey rather than a destination, and it helped me reframe how I approach everyday life.
Are you reading anything good right now? I’m in a big reading mood and would love to hear your recommendations.
Now, onto today’s recipe. I made a butternut squash and apple soup a few days ago when the weather turned cold here in Las Vegas. It felt like the perfect comfort food—warm, creamy, and just a little sweet from the apple.
It was raining and I was wishing I could curl up with hot chocolate and a show, but instead I was helping at the bakery where I recently completed a stage. Between prepping for an early shift and meal-prepping for the week, I wanted something quick and satisfying. That’s when I decided to toss a few ingredients into a pot, simmer, and blend—simple and nourishing.
I’d been browsing recipes on Pinterest and noticed many fall soup variations. A recurring tip was to add a tart green apple to highlight the squash’s flavor, so I tried it—and the combination worked beautifully.
Best fall soup | Butternut squash & apple
Total Time
About 1 hour and 15 minutes
Ingredients
1 medium butternut squash, peeled and cubed
1 medium yellow or white onion, roughly chopped
1 green apple, peeled and cubed
2 tbsp olive oil
4 cups vegetable stock
Spices:
1 tbsp salt
1 tsp black pepper
1 tsp cinnamon
½ tsp grated ginger
½ tsp nutmeg
1/8 tsp cayenne pepper (or a dash)
Toppings:
Slivered almonds
Dried cranberries
Greek yogurt or sour cream
Directions
- Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 5–7 minutes until very tender.
- Add the cubed butternut squash, apple, spices, and vegetable stock. Bring to a boil, then reduce the heat to a simmer. Cover and simmer for about 40 minutes, until the squash is soft.
- Use an immersion blender to puree the soup until smooth and velvety. If using a regular blender, blend in batches, then return to the pot to reheat gently.
- Serve hot with fresh bread and your choice of toppings.
Garnish with a dollop of Greek yogurt or sour cream, slivered almonds, and dried cranberries for added texture and flavor.
If you make this, please tag me on social media—I’d love to see your version 🙂
PS: Pin this recipe so you can find it later and enjoy this healthy, comforting butternut squash and apple soup all season long.
