Cooking seasonally is one of my favorite parts of developing (and eating!!) recipes, especially during fall. I’m very much an autumn-at-heart person, which probably explains today’s post: a new recipe for cozy Roasted Acorn Squash and Feta Soup, plus a dinner plan that leans all the way into the season to complete your week.
Here’s the thing about this soup (and honestly, any time you find yourself roasting vegetables): color = flavor. You want the squash to get some real caramelization—it’s what gives that natural sweetness when blended. While the squash bakes, this sheet pan situation allows a block of feta to get super soft and a healthy handful of pepitas to get browned and crisp. Once it’s all blended up, you’re going to be shocked at the incredible flavor. A sheet pan soup is the nourishing dinner of my dreams!
And because I’ll never serve a soup without a little something extra, this one gets topped with a crispy crouton mix: think roasted bread, seeds, and all the good toasty bits that make each spoonful more interesting. If you’re gluten-free like me, this is the bread I used.
ICYMI: This month I am trialing two bonus recipes plus prep day plans for all meal plans and today’s bonus recipe is #2! (Pumpkin Curry was the first and WOW so many of you are loving it!) If you’ve been following the plans, let me know what you think:
Today’s newsletter also includes a full dinner plan for the week, PDF grocery list, prep day plan (so you can get ahead), and swaps & subs! PLUS everything you need for Week 4 of the October Meal Prep Plan at the bottom. The November meal prep plan lands in your inbox next Friday!
Roasted Acorn Squash and Feta Soup
serves 4-6 | prep time: 30 min | cook time: 45 min
Gluten-free, nut-free, vegetarian
