Leaning into soup season hard this year 🥣 This weekend we made butternut squash (with a dash of pumpkin) soup from scratch! We had freeze dried homemade pumpkin and butternut squash puree we roasted in the oven this fall, so we used that with our trinity mix of carrots, onions and celery, as well as some of our easy veggie stock we had in the freezer. Add some herbs, salt and pepper, garlic, and some cream and it’s a seriously filling and delicious lunch. My seed mix is a combo of hemp, chia, flax seeds, and sunflower seeds. I like to add a scoop to soups, smoothies, and as a topper for some extra fiber! cookingfromscratch preservingtheharvest freezedrying recipe soupweather LTKfoodie LTKHome LTKdayinmylife