A Cozy Fall Evening and the Perfect Soup Recipe

Hey everyone, happy October! I’m fully in fall mode over here—scarves are out, the living room blanket pile is growing, and I’m basically living for anything pumpkin or squash-related. Last night, I decided to lean into the cozy vibes and make a big pot of butternut squash soup for Ren and me. It’s one of those recipes I’ve been tweaking for years, and I think I’ve finally got it down. Plus, with the weather dipping into the low 50s this week, it just felt right to have something warm on the stove.

I started my day with the usual chaos of emails and client calls—working in interior design means I’m often juggling mood boards and fabric samples while trying not to spill coffee on my laptop. By 4 PM, I was ready to clock out and get into the kitchen. I swung by Trader Joe’s on the way home for a butternut squash (pre-cut, because I’m lazy and not about to wrestle with a whole one), some heavy cream, and a loaf of their crusty sourdough to go with it. The store was packed, as usual, with everyone grabbing their seasonal stuff—I swear, their pumpkin spice cookies are already half gone.

Making this soup is so easy, it’s almost embarrassing to call it a recipe. I tossed the squash cubes into a pot with some diced onion, a couple cloves of garlic, and a generous splash of olive oil. Let that cook down until it’s soft, add a carton of vegetable broth, a pinch of nutmeg, and some salt and pepper. Once it’s all mushy, I hit it with my immersion blender (best $20 I ever spent) until it’s silky smooth, then stirred in a little cream at the end. The whole thing took maybe 45 minutes, and the house smelled like fall in the best way.

Ren got home just as I was finishing up, and we ate at the kitchen table with the windows cracked open to let in that crisp evening air. I’m not usually one for over-the-top romantic moments, but there’s something about sharing a quiet meal while the streetlights flicker on outside that just feels… nice. We paired the soup with the sourdough, slathered in way too much butter, and split a glass of cheap Pinot Grigio because we’re classy like that. Oh, and for the record, the harvest moon looked unreal last night—huge and low on the horizon, almost like it was sitting on the rooftops. I know it’s technically not full for another few days, but it was still a stunner.

I’ve been trying to savor these little moments lately. Work has been nonstop, and I’m already stressing about holiday deadlines (yes, I’m that person who starts planning for Christmas in October). But sitting there with Ren, slurping soup and arguing over whether we should rewatch The Office or start Ted Lasso on Apple TV, I felt like I could breathe for a second. My houseplants are still dying in the corner (sorry, guys), and the laundry pile is glaring at me, but for an hour or so, none of that mattered.

If you want to try the soup, I’ll jot down the rough recipe below. I’m not a food blogger, so don’t expect exact measurements—I cook by vibes, mostly. Adjust to your taste, and let me know if you make it! I’m always curious how other people tweak stuff.

Maren’s Lazy Butternut Squash Soup

1 package pre-cut butternut squash (or a whole one if you’re braver than me)
1 small onion, diced
2-3 cloves garlic, minced
Olive oil (a good glug)
1 carton vegetable broth (32 oz, I think?)
Pinch of nutmeg
Salt and pepper
Heavy cream (maybe ½ cup? Splash it in)

Sauté the squash, onion, and garlic in olive oil until soft. Add broth, nutmeg, salt, and pepper. Simmer until everything’s mushy (20-30 minutes). Blend until smooth. Stir in cream at the end. Serve with bread and pretend you’re in a Hallmark movie.

Anyway, that’s my little fall update for the week. I’m hoping to get out for a hike this weekend if the rain holds off—maybe head up to one of the state parks nearby. Lissa texted me about joining, so fingers crossed we can make it happen. What’s your go-to fall recipe or activity? I’m always looking for new ideas to steal. Thanks for reading, as always, and I’ll catch you in the next post!