seasonal recipes

Cozy Autumn Butternut Squash & Apple Soup Recipe

/ embracingspirit / Leave a comment

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. ?

Call to Action:
Love this soup? Share your cozy creations on Instagram with #AutumnHarvestSoup and join our fall recipe celebration!

Peach Cobbler Sourdough Muffins

/ embracingspirit / Leave a comment

There’s something magical about opening the freezer and pulling out a taste of last summer. These Peach Cobbler Sourdough Muffins are made with the golden sweetness of Palisade peaches I froze at their peak last year—and let me tell you, the flavor is still sunshine in every bite. Any frozen peaches will do, though.

Soft and tender from the sourdough discard, filled with juicy chunks of peach, and topped with a warm cobbler-style cinnamon crumble, these muffins are pure comfort. A little tangy, a little sweet, and everything you want in a late spring or early summer treat.

Perfect for slow mornings, afternoon tea, or a thoughtful gift for someone who needs a little homemade goodness.

Peach Cobbler Sourdough Muffins

Makes 12 muffins

Ingredients

For the muffins:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour (or more all-purpose)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup coconut sugar or brown sugar
  • 1/2 cup sourdough discard
  • 1/2 cup milk of choice
  • 1/3 cup melted butter or coconut oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup frozen peaches, diced (don’t thaw)

For the cobbler topping:

  • 1/4 cup flour
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 2 tbsp cold butter or coconut oil

Instructions

  1. Preheat oven to 375°F and line or grease a muffin tin.
  2. In a large bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and sugar.
  3. In a separate bowl, mix the sourdough discard, milk, melted butter, egg, and vanilla.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. Fold in the frozen peach pieces (keep them frozen so they don’t make the batter soggy).
  6. Spoon batter evenly into the muffin cups.
  7. Make the cobbler topping: In a small bowl, mix the flour, sugar, and cinnamon. Cut in the butter with a fork or your fingers until crumbly. Sprinkle on top of each muffin.
  8. Bake for 18–22 minutes, or until a toothpick comes out clean and the tops are golden.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack.

Why I Love These Muffins

  • A delicious way to use sourdough discard
  • Nostalgic summer flavor from Palisade peaches
  • The crumble topping gives it a cozy, cobbler vibe
  • Not too sweet—just right for breakfast or snack time
  • Easy to freeze and reheat

If you have peaches in your freezer and sourdough discard in your fridge, this recipe is calling your name.

If you love my content and want more tools for mindfulness & movement, check out my digital products on Buy Me a Coffee! Your support helps me continue creating. 

Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.

If you would love to be part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.