You won’t have to scroll through your Instagram or Facebook pictures for more than seconds without seeing pictures of boots, leaves, pumpkin picking, Starbucks lattes, and scarves – it’s no surprise fall is in the air!
However, I jump right on this fall loving bandwagon too, so today I thought I would share some fall recipes I’ve been loving lately with you.
Soup is one of my favorite go-to dinners in the fall and winter months. Why? I’m glad you asked! It stores well in the freezer, is easy to prepare, and it a simple way to pack lots of veggies and other good- for- you things in! Most recently I’ve made kale and white bean soup, and butternut squash soup. I didn’t create the recipe for either one of these but loved them both.
This simple soup from Earthbound Farm combines their frozen kale, white beans, carrots, celery and onion. The preparation time is almost minimal – just stir in the ingredients with vegetable broth and let it simmer until it’s hot. Does it get any easier than that!? Pick up a bag of their kale next time you’re at your local grocery store and try this soup out; the recipe is given on the back of the bag.
The past few times I’ve been to Panera Bread, I have ordered the Autumn Squash soup. Creamy, flavorful, and filling describes this soup. Just looking at this pictures makes me want more now!
First of all, with a name like Autumn Squash Soup, I knew I had to try it since we all know I like am slightly obsessed with all things fall. I loved it the first time I tried it, and have gotten it again several times since. I figured I could easily find a similar recipe to make at home that would be healthier, too! After looking at several different recipes online, I came across this one from Eating Well. I tweaked it a little bit based on the ingredients I had on hand, but I was happy with the end result!
This recipe was slightly more involved than the last, but just as delicious. I bought the butternut squash whole, so roasted it in the oven until the inside was soft and the squash could be easily cut in half. Once it was cooked all the way through, I used a spoon to scoop out the flesh of the squash. I combined it with the other ingredients in the soup and let it simmer until blended together well.
Here’s where it gets a little more involved than the last recipe: when the soup is hot, there are still chunks of butternut squash in the soup. This soup is supposed to be smooth and creamy, so the solution?? Pour some into the blender while it’s still steaming hot, put a towel over the lid, and stand back as far as you can while still holding the lid, hoping hot liquid doesn’t come flying out at you. And it worked! I can already tell this soup is definitely going to be a staple in the coming winter months.
Pumpkin Banana “Ice Cream”
Ice Cream when it’s cold outside!? Well, this “ice cream” is so good you will want to eat it year round, I promise! Just make sure you peel and store your bananas in the freezer first before using them.
Combine 2 frozen bananas, 1/2 cup of pumpkin, 1 tsp. cinnamon, and enough almond milk to get everything moving in a food processor.
Frozen bananas and almond milk are always the base for this cool, creamy treat, but you can add pretty much any other ingredients as well! I oftentimes add cocoa powder for a chocolate version, cherries, or peanut butter. All delicious! If you’ve tried this before, what are your favorite flavor combinations?
I can’t get enough of this crisp, fresh, fall fruit! I have been eating 1-2 apples every day this fall. Yes, really! My endless search for an apple orchard to pick apples this year has continued; I can’t find any places around here. If you know of one nearby, let me know!
I traveled to Michigan a few weeks ago to visit my older sister. It was such a nice treat to spend an extended weekend with her. We visited an apple cider mill and got a chance to see apple cider being made from scratch, and tried it just after it was pressed. Very cool to see!
What are you loving this fall??