There are so many things to celebrate in fall! From pumpkin spice lattes and Halloween costumes, to brilliantly colored leaves and leather boots, our team is reveling in the seasonal shift into autumn. Additionally, fall-inspired meals also help to make the season extra special. Below is a list of our personal favorite fall family recipes. Do you have a go-to fall recipe of your own? Do share in the comments!
Carrie: “My husband makes a mean pot of chili, so we’ve made it a running tradition to throw a batch together on the first cold day of the season. Snag the semi-secret family recipe here!”
Natalie: “Homemade vegetable soup! It’s the easiest (and most delicious) way to squeeze in lots of veggies on cooler fall days. I love it for dinner with crusty bread, or for a quick-and-easy lunch. I make a batch on the weekend and eat it all week long.”
Erin: “Try out this seasonal squash recipe. The bacon and parmesan are a serious ‘yum’ factor!”
Abby: “This one pot chili mac and cheese is so good and so easy to make! It’s the perfect comfort meal for a crisp cool day or a great game-day recipe. You can also make it gluten-free, which is awesome!”
Carly: “When the weather gets colder, nothing is more comforting on a fall day than a cup of tomato soup and grilled cheese. I love using a crunchy sourdough bread for the perfect crispy—but still gooey inside—sandwich.”
Caitlin: “These measurements aren’t totally exact, but it doesn’t really matter when making this soup. I just go with it and always love how it turns out! I love to serve this with a crusty bread or make it ahead and eat it for lunch during the week with a salad.”
- 1 butternut squash peeled, de-seeded and chopped (I often just buy the pre-sliced variety to save time and energy!)
- 1 small onion, chopped
- 2 garlic cloves
- 6 cups chicken broth
- Salt, pepper, nutmeg to taste
- 1/4 cup cream, pancetta, croutons (optional)
1. In a soup pot over low heat, sauté onions with olive oil until soft and translucent. The longer you cook the onions, the more depth and flavor they will add to the soup. Once the onions are nearly ready, add in the garlic and butternut squash and continue to cook for 5-10 more minutes, stirring frequently. You may need to add a bit more olive oil.
2. Season with salt, pepper and nutmeg to taste.
3. Add in the chicken broth, bring to a simmer and cover.
4. Cook until the squash is completely soft. The longer you can cook this soup, the better it tastes, but it’s also a quick-and-easy weeknight meal if you don’t have much time.
5. Once the squash is soft, blend with an immersion blender, or remove the soup in batches and purée in a blender.
6. If you’d like to stir in cream, now is the time! I also like to add crispy pancetta and croutons on top to make it a heartier meal.
Taylor: “My go-to fall recipe (when I actually cook) is split pea soup. We usually start making it around Halloween. It’s very rich and comforting. We got the recipe from my mother-in-law. The ham hocks really make it!”
- 2 large ham hocks
- 1 lb. split peas
- 2 medium onions
- 4 celery stalks
- 3 carrots
- 1 garlic clove
- 1 bay leaf
- 1/2 tsp. oregano
- 1 tsp. dry mustard
- 1 tsp. salt
- 8 cups cold water
1. Put everything in a soup pot. Bring to a boil, reduce heat, cover and simmer for two hours, stirring occasionally.
2. Remove ham hocks, trim the meat from the bone and cut in pieces. Put the meat back in the soup.
3. The soup can either be thinned with water or thickened by boiling away liquid with the lid off.
(Recipe adapted from Susan Branch of Heart of the Home)