Don’t let the season go by without trying these must-make fall recipes! Each one is guaranteed to bring cozy cheer using the best foods of the season.

Fall recipes

Once the weather starts to get cool, recipes turn comforting and nostalgic. What’s better than cozying up with a cup of chili in a sweater, or the wafting aroma of pumpkin cookies? Once the season starts, we’re always clamoring to make the latest greatest fall recipes. So we thought we’d compile the best fall recipes that you must not miss this season. We’ve got sweet, savory, and everything in between.

Best flavors of fall

What are the best seasonal fall foods? Here’s what foods are often included in seasonal fall recipes. Their availability will vary based on your location. Bonus points if you can find them at a local farmers market!

Each of the fall recipes below feature many of these seasonal foods! And make sure to heat over to our Fall Dinner Recipes, Fall Drinks, and Fall Desserts to accessorize with these meals. Or toast with Mulled Cider, an Apple Cider Cocktail, or Fall Sangria! Ready to get started?

Ready to get cooking?

More fall recipes

Of course we couldn’t stop with the fall recipes: here are some more of the best things to be eating this season:

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Easy Curried Butternut Squash Soup

Butternut Squash Soup & More Fall Recipes

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x


What’s more fall than a cozy butternut squash soup? This easy curried butternut squash soup recipe is perfect, creamy and seasoned with ginger and curry paste. 


  • 1 medium yellow onion
  • 1 tablespoon finely grated ginger
  • 4 medium carrots (1 cup chopped)
  • 1 medium butternut squash (4 cups chopped)*
  • 1 tablespoon olive oil
  • 1 quart vegetable broth
  • 15-ounce can chickpeas
  • 1 cup full fat coconut milk, plus more to garnish
  • 2 tablespoons red curry paste
  • ¾ teaspoon kosher salt
  • Cilantro, for the garnish


  1. Dice the onion. Mince the ginger. Peel and chop the carrots. Dice the butternut squash.
  2. In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 to 7 minutes. Add the ginger, carrots, squash, vegetable broth and kosher salt and bring to a boil. Lower to a simmer and cook until carrots are tender, about 10 to 15 minutes.
  3. When the carrots are soft, add the chickpeas, coconut milk, and red curry paste, and carefully blend with an immersion blender (or in a blender) until the smooth. Taste and adjust seasonings as desired.
  4. Serve with chopped cilantro, lime wedges, and extra coconut milk if desired.


*As a time saver, substitute frozen cubed butternut squash.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Fall

Keywords: Fall recipes

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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