Savor the Season with Soul-Warming Harvest Soup

 

It’s OCTOBER! As the crisp autumn air settles in, nothing beats the cozy ritual of crafting a steaming bowl of soup. For me, soup season is pure magic—a daily chance to chop, simmer, and savor. The rhythmic dance of slicing vegetables, the sizzle of onions hitting hot oil, and the earthy aroma of fresh herbs create a sensory symphony that’s almost meditative. One spoonful of this vibrant Harvest Soup, and your worries melt away, replaced by warmth and comfort. This isn’t just food—it’s a feast for your eyes, palate, and soul.

Harvest Soup

 

1 medium Melissa's butternut squash
1 T. vegetable oil
1½ T. butter
1½ T. olive oil 
2 c. chopped onions 
2 T. chopped fresh parsley 
2 t. chopped fresh sage 
1 garlic clove, minced 
1½ t. Kosher salt 
4 c. homemade chicken stock 
½ c. pumpkin puree

¼ t. cumin 
¼ t. rubbed sage 

Preheat oven to 400°F. 

Slice the top off the butternut squash, halve it lengthwise, and scoop out the seeds. Prick the flesh with a fork, brush lightly with vegetable oil, and sprinkle with a pinch of salt. Place cut-side down on a foil-lined baking sheet and roast for 40-50 minutes, until fork-tender. Let cool, peel, and cube. 

In a large pot over medium-high heat, melt butter with olive oil. Add onions, parsley, and sage, sautéing until onions soften, about 5 minutes. Toss in garlic and salt, stirring for another minute. 

Add cubed squash, pumpkin puree, and chicken stock. Bring to a boil, then reduce to a simmer, cover, and cook until flavors meld. Stir in cumin and rubbed sage. Let cool slightly, and then blend in batches (or use an immersion blender) for a velvety texture with a bit of chunkiness. Thin with extra stock if needed, and season to taste. 

Ladle into bowls, top with a crispy crouton and a fresh sage leaf, and let the cozy vibes take over.

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Easy Chicken Comfort Casserole

As soon as August rolls around, there’s something in the air that screams cozy, comforting meals. Maybe it’s the subtle shift from summer’s heat to the promise of fall, but I find myself craving casseroles and pumpkin muffins the moment the calendar flips to August 1st. This year, I stumbled across a gem of a recipe on Jenna’s delightful blog, The Painted Apron, called the Easy Chicken Comfort Casserole. With “comfort” in the title, I knew it was destined to become a staple in my kitchen. However, I couldn’t help but tweak it to make it even more practical and waste-free. Here’s how I turned this recipe into a hearty, no-fuss dish that’s perfect for those early August evenings.

The original recipe called for a small can of refrigerated biscuits, but it only used four out of five, leaving one lonely biscuit behind. It also used just half a can of cream of chicken soup, which, let’s be honest, often means tossing the other half because who has time to store half a can of condensed soup? With food prices climbing, I wanted a version that used every ingredient to its fullest. So, I swapped the 8x8-inch pan for a 1.5-quart casserole dish, used all five biscuits, the entire can of soup, and even tossed in half a cup of peas for a built-in veggie boost. The result? A creamy, cheesy, savory casserole that’s as economical as it is delicious.

Here’s my adapted version of the Easy Chicken Comfort Casserole, perfect for a cozy family dinner or a make-ahead meal.

Easy Chicken Comfort Casserole

  1½ c. cooked, chopped chicken
1 (10.75-oz) can Cream of Chicken Soup 
½ c. sour cream
½ c. shredded cheddar cheese, divided 
½ c. frozen peas 
1 T. dry Ranch dressing mix 
3-4 strips cooked bacon, crumbled 
2 green onions, chopped, divided 
1 small can (5 count) refrigerated biscuit dough 

Preheat oven to 350ºF. Lightly spray a 1.5-quart casserole dish with PAM.

Cut each biscuit into 4 pieces and arrange evenly in the bottom of the dish.

In a large bowl, mix chicken, cream of chicken soup, sour cream, peas, ¾ of the shredded cheese, ¾ of the green onions, and Ranch dressing mix until well combined.

 Pour the chicken mixture over the biscuits, pressing it down gently to fill in around the biscuit pieces.

Sprinkle the remaining cheese on top.

Bake for 25-35 minutes, until the casserole is bubbly and the biscuits are golden brown.

Garnish with remaining green onions and crumbled bacon before serving. 

**Tips**
This casserole can be assembled ahead of time and refrigerated for baking later in the day. 

Feel free to swap peas for your favorite veggie, like carrots or broccoli, for a personalized touch.

Serve with a simple side salad for a complete meal. 

This dish is everything I love about August cooking: warm, comforting, and easy to pull together with pantry staples. The biscuits bake up fluffy, soaking up the creamy chicken mixture, while the bacon and green onions add just the right amount of crunch and zing. Plus, using the full can of soup and all five biscuits means no waste—just pure, home-cooked goodness.

What’s your go-to comfort food when August hits? Let me know in the comments, and happy cooking!

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