I’m probably not the only one who can’t believe that fall 2018 is already here! It’s amazing how time flies so quickly. Even though I’ll always love summer the most, this year I’m especially excited about fall. Our baby will arrive during this season and I have never looked forward to anything more. I do love the change of seasons though, because it’s just that- a change.
When the weather starts to change, no matter what season, I love cooking with seasonal flavors.
The obvious flavor this season: PUMPKIN!
I fell in love with the popular fall flavor a few years ago after making my first homemade batch of pumpkin bread. Then I learn all about the nutrients found in pumpkin and I’ve been hooked ever since. It’s so versatile and can be used in a variety of dishes from savory to sweet and to me, it’s a real winner!
As soon as we got back to Nashville this week from North Carolina, I had the urge to make soup. This Pumpkin and Butternut Squash Soup is one that I make a lot during the colder months. It’s really simple and can be frozen and stored for days when cooking isn’t a priority. I hope you’ll try the recipe and love it as much as I do.