Go Back
–+ servings
50 Fall Recipes and Dinner Recipe Ideas
Amy

50 Fall Recipes and Dinner Ideas

Cozy up to the season with these 50 fall recipes, where every bite is a celebration of autumn’s rich flavors and comforting textures. In just 45 minutes, you can create meals that feel like a hug on a chilly evening, blending sweet, smoky, and earthy notes in every forkful.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • ½ teaspoon sea salt
  • 1 (3-pound) butternut squash, peeled, seeded, and cubed
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh sage
  • ½ tablespoon minced fresh rosemary
  • 1 teaspoon grated fresh ginger
  • 3 to 4 cups vegetable broth
  • Freshly ground black pepper
  • for serving:
  • Chopped parsley
  • Toasted pepitas
  • Crusty bread

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes.
  2. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  3. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth.
  4. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
  5. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth.
  6. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
Tried this recipe?Let us know how it was!