autumn recipes

Cozy Autumn Butternut Squash & Apple Soup Recipe

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Autumn Harvest Butternut Squash & Apple Soup

There’s something magical about the crisp fall air—it calls for comfort food that warms your heart and belly. This Autumn Harvest Butternut Squash & Apple Soup is light, flavorful, and perfectly seasonal.

The natural sweetness of roasted butternut squash blends beautifully with tender apples and warming spices like cinnamon and nutmeg. It’s satisfying without being heavy, and perfect for lunch, dinner, or even a cozy afternoon snack.

Ingredients:

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 medium apples (Honeycrisp or Fuji), peeled, cored, and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 tsp fresh thyme (or ½ tsp dried)
  • ¼ tsp ground nutmeg
  • ¼ tsp cinnamon
  • Salt and pepper to taste
  • 1 tbsp olive oil or butter
  • Optional: a splash of apple cider or a drizzle of cream
  • Optional garnish: pumpkin seeds, fresh thyme, or a swirl of yogurt

Instructions:

  1. Heat olive oil or butter in a large pot over medium heat. Sauté the onion and garlic until fragrant, about 5 minutes.
  2. Add the cubed squash and chopped apples. Cook for another 5 minutes, stirring occasionally.
  3. Pour in the broth, then add thyme, nutmeg, and cinnamon. Bring to a boil, reduce heat, and simmer for 20–25 minutes until the squash and apples are tender.
  4. Blend the soup until smooth using an immersion blender or in batches with a regular blender.
  5. Season with salt, pepper, and a splash of apple cider if desired. Reheat gently.
  6. Serve warm with optional garnishes like pumpkin seeds, a swirl of cream, or fresh thyme.

Tips for Extra Comfort:

  • Roast the squash beforehand for deeper, caramelized flavor.
  • Pair with crusty bread or a light salad for a full autumn meal.

This soup is a hug in a bowl for crisp fall evenings. Cozy up, savor slowly, and let the flavors of autumn wrap around you. ?

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Soft Pumpkin Spice Cookies

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Soft Pumpkin Spice Cookies

As the leaves begin to turn and the air carries that unmistakable crispness, I always find myself drawn back into the kitchen. There’s something grounding about baking in autumn — measuring, mixing, and filling the house with warm, spiced aromas. These Soft Pumpkin Spice Cookies are one of my favorite ways to celebrate the season. They’re tender, fragrant with cinnamon and nutmeg, and just sweet enough to make every bite feel like a little moment of comfort.

I love to enjoy these with a mug of tea in the afternoon or to share with friends who stop by for a visit. They remind me that fall is about slowing down, savoring flavors, and welcoming cozy traditions.

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (spoon & level)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ tsp pumpkin pie spice (or blend cinnamon, nutmeg, ginger, cloves)

Optional cream cheese maple icing

  • 4 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • ½ cup powdered sugar
  • 1 Tbsp maple syrup
  • A pinch of cinnamon

Instructions

  1. Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream butter, brown sugar, and granulated sugar until smooth and fluffy.
  3. Beat in the egg, then stir in pumpkin puree and vanilla.
  4. In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin spice.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Scoop dough (about 2 tablespoons each) onto prepared baking sheets, leaving space between.
  7. Bake 12–15 minutes, until edges are set and centers still look soft. They’ll continue to firm as they cool.
  8. Cool 5 minutes on the pan, then transfer to a wire rack.
  9. For icing: beat cream cheese and butter until smooth, add powdered sugar, maple syrup, and cinnamon. Spread over cooled cookies.

Cozy Notes & Tips

  • Use pumpkin puree, not pie filling. If it’s watery, blot with a paper towel.
  • Don’t overbake! The secret to soft pumpkin cookies is letting them stay a little tender in the middle.
  • Store plain cookies in a tin for 3–4 days, or iced cookies in the fridge.

There’s magic in the simple ritual of baking cookies — measuring flour, breathing in the scent of warm spices, and sharing the results with people you love. These Soft Pumpkin Spice Cookies are more than a treat; they’re an invitation to pause, savor, and celebrate the season.

So brew a cup of tea, light a candle, and let the comfort of pumpkin spice wrap around you.