Autumn Squash Soup is a delicious way to warm up and get cozy while using ingredients that are in season. This recipe is a vegan inspired version of Panera’s Autumn Squash Soup. The soup itself is very easy to make, but it can involve a bit of time. You can save time by buying the shortcut version of the ingredients (pre-cubed butternut squash and a can of pumpkin puree). I usually do the squash prep the night before I want to have the soup. That way, it all comes together in a flash the night I want to make it.
Today is the first day of Fall 2019, I’m so excited! 🍂🍁🍂 This time of year is all about the natural landscape changing colors, pumpkin spice everything, and the start of the holidays! Here are the activities I’d like to do this season: visit the mountains to see the yellow/orange/red/brown foliage go hiking, maybe camping in the mountains grow a pumpkin, or pick one from a local pumpkin patch carve a pumpkin visit the pumpkin wall in Charlotte bake a pumpkin pie out of fresh pumpkins make my own homemade pumpkin spice latte make pumpkin/butternut squash soup bake pumpkin spice cookies, cakes, or muffins stuff and eat an acorn squash…