Happy Friday! It has been the most beautiful, perfect fall week here in Connecticut as the leaves turn to fiery shades of red and orange. It's been so nice to play outside with the kids on the weekends and bundle up in cozy layers every morning at the bus stop. We are planning on doing some pumpkin-y activities this weekend with friends and not much else.
We are in full fall mode over here with pumpkins on the stoop and soup in the slow cooker at all times. If you haven't made the sweet potato soup I posted last week, I highly recommend you get right on that!
I can't believe I'm currently typing out these words, but I also started to get the ball rolling on my 2024 holiday gift guide which is always a giant undertaking but one of my favorite projects of the year.
We had a huge bunch of sweet potatoes from our garden (a few pictured above!) and given that it's soup season, I wanted to make something really rich and creamy with them... but also healthy. This soup hit the spot with lots of flavor and nutrients and color and all the things you want in a fall soup dinner.
A weeknight dinner that you can throw in the slow cooker in the morning and not think about for the rest of the day is my kind of jam. A hint of sweetness from the honey with the earthiness of the garlic in this dish is *chef's kiss* I promise you! I made this again last week and forgot just how great it is.
