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Autumn Squash Soup

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It’s autumn and that means we are looking forward to hearty and comforting meals. I especially love a delicious bowl of soup. What are you favorite soups to comfort you and your family during those chilly fall days and nights?

The soup is one of my absolute favorites that I get every. single. time. at Panera during the fall months…. Autumn Squash Soup. If you are not familiar with this soup, you must try it. It is so amazing! It is also Gluten Free which I love! This particular recipe is compiled of several different recipes that I created to make my own. It tastes just like the one at Panera! If you love this recipe don’t forget to pin it HERE.

Autumn Squash Soup

INGREDIENTS: 

1 Large Butternut Squash (Mine was about 3 pounds)

1 15oz. Can of Pumpkin Puree

2 Tablespoons Olive Oil

3 Tablespoons of Brown Sugar

1/2 Teaspoon Cinnamon

1/4 Teaspoon Nutmeg

1 1/2 Teaspoons of Sea Salt

1/4 Teaspoon of Pepper

1/4 Teaspoon Curry

1 Cup Apple Juice

2 Cups Vegetable Stock

1 1/2 Cups Half Half

Roasted Pumpkin Seeds and Sour Cream for Garnish

DIRECTIONS:

Peel the Butternut Squash, Remove seeds and Dice into Cubes. Place into a Baking Dish. Drizzle with Olive Oil, Sprinkle with Salt and Pepper and massage into the squash.

Bake in 400 oven for about 35 minutes or until Squash is fork tender.

Mash the Squash with a Potato masher or whatever tool you have on hand and place in a Ninja Blender (Or, you can place the Mash directly in the Stock Pot and use an Immersion Blender)

Add the canned Pumpkin Puree, Vegetable Stock, Apple Juice, Half and Half.

Place the Blender on High and Puree Until Silky Smooth.

Add the Brown Sugar, Curry, Cinnamon, Nutmeg, Salt and Pepper and place on Medium Heat until heated through.

Garnish with Pumpkin Seeds and Sour Cream.

Serve and Enjoy!