Roasted pumpkin and carrot soup with cream and pumpkin seeds on
Roasted pumpkin and carrot soup with cream and pumpkin seeds on white wooden background. Copy space

Autumn Recipes

November is a wonderful time for warm, comforting recipes that make the most of autumn’s bounty. Here’s a recipe for a Roasted Butternut Squash Soup, which is a classic autumn dish that is both nourishing and warming as the weather turns cooler:

Roasted Butternut Squash Soup


1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

4 cups vegetable stock (or chicken stock)

1 cup apple cider (not apple cider vinegar)

½ teaspoon ground cinnamon

¼ teaspoon nutmeg

1 bay leaf

½ cup heavy cream or coconut milk (optional for a vegan version)

Pumpkin seeds, for garnish (optional)

Crusty bread, for serving


  • Roast the Squash:
    • Preheat your oven to 400°F (200°C).
    • Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the pieces out on a baking sheet and roast for 25-30 minutes, or until the squash is tender and lightly caramelized. Turn the pieces halfway through the cooking time.
  • Sauté the Aromatics:
    • While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat.
    • Add the onion and a pinch of salt, cooking until the onion is soft and translucent, about 5 minutes.
    • Add the garlic and thyme, cooking for another minute until fragrant.
  • Simmer the Soup:
    • Add the roasted squash to the pot along with the vegetable stock, apple cider, cinnamon, nutmeg, and bay leaf.
    • Bring the mixture to a simmer, then lower the heat, cover, and let it cook for about 20 minutes to meld the flavors together.
  • Blend the Soup:
    • Remove the bay leaf.
    • Use an immersion blender to purée the soup until smooth. Alternatively, you can work in batches with a regular blender, but be careful with the hot liquid.
  • Final Touches:
    • Stir in the heavy cream or coconut milk, if using, and heat through. Adjust the seasoning with additional salt and pepper if needed.
  • Serve:
    • Ladle the soup into bowls and garnish with pumpkin seeds if desired.
    • Serve hot with crusty bread on the side.

This soup captures the essence of November in a bowl, with its use of seasonal produce and warm spices. It’s a versatile recipe, so feel free to adjust the spices to your taste, or add in other seasonal ingredients like carrots or apples for a twist. To make this meal even fresher, you can grow your own butternut squash in polytunnels. Enjoy your cozy autumn meal!

Tarte Tatin
Tarte Tatin

Crimson Apple Tarte Tatin 

Turn over a new leaf this autumn with this delightful upside-down caramelised apple tart.


  • 6 medium-sized crisp red apples (e.g., Honeycrisp or Braeburn), peeled, cored, and quartered
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 sheet of puff pastry, thawed
  • Vanilla ice cream or whipped cream (optional, for serving)


  • Preheat the oven to 375°F (190°C).
  • In a 10-inch ovenproof skillet over medium heat, melt the butter. Sprinkle sugar evenly over the melted butter. Allow the sugar to melt and become a golden caramel. Do not stir but gently swirl the pan as needed.
  • Once the caramel is golden, arrange the apple quarters in a circular pattern in the skillet.
  • Sprinkle cinnamon and nutmeg over the apples.
  • Lay the puff pastry sheet over the apples, tucking in the edges.
  • Place the skillet in the oven and bake for 25-30 minutes, or until the puff pastry is golden brown.
  • Remove from the oven and let it sit for a few minutes. Then, carefully invert the tarte onto a large plate.
  • Serve warm, optionally with vanilla ice cream or whipped cream.

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