Is it fall yet where you are? Los Angeles is currently stuck in an in-between season I like to call fall-ish. During fall-ish it’s cool and crisp in the mornings, scorching hot during the day, and comfortably cold again at night. I’m hoping the upcoming daylight savings time will extend that fall feeling into the day, but in the meantime, I’m going to usher it in myself with this comforting Moroccan Curry Butternut Squash Soup.
I love this soup so much because it has the perfect flavor combinations: earthy, rustic butternut squash, spicy curry, and sweet coconut. This trifecta is 100% fall in a bowl. It’s delicious but also light and healthy. I personally like to meal prep this on Sundays to bring to lunch throughout the week, so that I can completely indulge guilt-free on weekends.
Top with a few roasted pistachios, and enjoy with a piece of buttery crusty bread for a nice texture balance. Now is the perfect time to enjoy a warm soup like this, even if it’s only fall-ish 😉