Like probably everyone in the Midwest, I look forward to fall every year. The changing leaves, the crisp fall air, the smell of campfire, the oranges, the reds, the pumpkins and squash! Fall brings Thanksgiving, and Thanksgiving brings family, making Fall remind me of family.  Let's pick apples and pumpkins. Let's carve them together. Let's sit around the fire. Let's drink some cider together. Let's eat soup with fresh bread, and let our noses run in unison. I digress of course, but my point is that I love fall! Every fall I have a squash hoarding problem. Butternut, acorn, and sweet potato squash are scattered around my pantry floor for pretty much the entirety of winter (that's how many I get.) I attribute a large part of this hoarding to this particular soup recipe. It's a blend of a bunch of fall flavors and is unique in a traditional way. Quite frankly, who cares! It's fall, and fall calls for soup! So let's dig in!

The recipe is originally from here, though be warned that my version is different. Feel free to vary the amounts of the vegetables in your version depending on what meets your fancy.

Psalm 67: May God be gracious to us and bless us and make his face shine on us ² so that your ways may be known on earth, your salvation among all nations.

³ May the peoples praise you, God; may all the peoples praise you. ⁴ May the nations be glad and sing for joy, for you rule the peoples with equity and guide the nations of the earth. ⁵ May the peoples praise you, God; may all the peoples praise you.

⁶ The land yields its harvest; God, our God, blesses us. ⁷ May God bless us still, so that all the ends of the earth will fear him.