Girls, what’s my weakness? Fall!

I’ve already had me a Pumpkin Spice Latte (one pump of syrup is where it’s at) and I have our apartment smelling like ‘Autumn Harvest’. The weather outside may still be very hot and sunny, but I’m 100% Fall-minded.

Last weekend, I decided to make butternut squash soup, because what is more Autumn-esque than soup?! I went onto Google and landed on this awesome recipe. It has great reviews and I especially loved that it didn’t require any milk or cream. Don’t get me wrong, I love me some dairy, I just happen to have a stomach that sometimes does not want to process it well…

I pretty much followed the recipe from beginning to end. The BF and I had just bought a Nutri-bullet on Amazon so that came in handy. I did end up flavoring it to my liking but can’t offer up exact measurements. I used rosemary olive oil - we’re obsessed with infused olive oils. I did add cinnamon because I love cinnamon - perhaps a bit more than a teaspoon? I also kept adding salted butter (probably a teaspoon-worth at a time) whenever I questioned whether it needed more salt. I probably put in three rounds of ground pepper and added a tablespoon or so of brown sugar.

The end result? Delicious! I served the soup alongside oven-baked asparagus and portobello mushrooms, which I seasoned with garlic and rosemary olive oil. Because we also wanted some protein, I bought a rotisserie chicken from Safeway and heated shredded bits of it in a pan before serving. I figured since the soup was going to be my labor of love that day that I could cheat with the pre-cooked chicken.

If you have any other recommended butternut squash soup recipes, I’d love to try them out. Or any recommendations for soups to feast on this autumn, really!

Happy Fall, everyone!