4 Must-Try Fall Recipes

The autumn equinox is coming up. Eating healthy doesn't have to be boring, especially during fall. These fall recipes are the perfect way to celebrate autumn. When you want recipes that scream fall, you can make pureed soups, casseroles, or dinners. They are tastier than store-bought food. These four fall recipes will help you get through fall without wrecking your health goals.

Apple Pie¹

Do you know what made it top of the fall baking list? A classic apple pie. You can add caramel to bring put the sweet taste of apples. Make your pie crust ahead of time to save on time. The pie goes perfectly with a cup of coffee or tea. Let the pie cool before serving.

Ingredients

For the crust

• 3 cups all purpose flour
• 1 cup butter, cut into ½" pieces 
• 2 tablespoons sugar
• ½ teaspoon salt
• 1 tablespoon apple cider vinegar
• 6 tablespoon ice water

For the filling

• 7 cups freeze dried apples, rehydrated
• ¼ cup brown sugar
• 2 tablespoon freshly squeezed lemon juice
• 1 teaspoon cornstarch
• 1 teaspoon cinnamon
• ½ teaspoon vanilla extract
• ¼ teaspoon kosher salt
• ½ cups caramel, plus more for serving

• 1 egg beaten with 1 tablespoon water (egg wash)
• Coarse sugar, for sprinkling
• Ice cream, for serving

Directions

Prepare the Crust

1. Before starting, place the flour and butter in the freezer for 30 minutes to chill.
2. In a mixing bowl, combine the flour, sugar, and salt. Add chilled butter. Use a pastry cutter or your hands to cut the butter into the flour mixture until pea-sized crumbs form.
3. Add the apple cider vinegar, then ice water one tablespoon at a time, mixing just until the dough begins to come together. Be careful not to overhydrate the dough, which can make it sticky or crumbly.
4. Transfer the dough to a lightly floured surface and divide it into two equal balls. Flatten each into a disk without cracks. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.

Create the pie

1. Preheat the oven to 400°F (200°C). Place a large baking sheet on the middle rack to preheat.
2. Rehydrate the freeze-dried apples in warm water for 10–15 minutes, then drain well.
3. In a large skillet over medium heat, combine the rehydrated apples, brown sugar, lemon juice, cornstarch, cinnamon, vanilla, and salt. Cook for about 10 minutes, stirring, until the apples are tender and the liquid has thickened. Let the filling cool.
4. Roll out one dough disk on a lightly floured surface into a 12" circle. Transfer it to a 9" pie plate, pressing gently to fit, and trim the edges, tucking them under.
5. Spread the apple filling evenly over the crust and drizzle with caramel.
6. Roll out the second dough disk into a 12" circle. Cut into 10 strips for a lattice top. Arrange 4 strips across the filling, fold back the first and third strips, then lay a fifth strip perpendicular. Repeat the lattice pattern with the remaining strips. Trim and press the strips into the crimped crust edge. Freeze for 15 minutes until firm.
7. Brush the chilled crust with egg wash and sprinkle with coarse sugar. Place the pie plate on the preheated baking sheet and bake for about 45 minutes, or until the crust is golden brown. Cover the edges with foil if they darken too quickly.
8. Cool the pie on a wire rack for at least 2 hours before serving. Drizzle with additional caramel and serve with a scoop of ice cream if desired.

Carrot Ginger Soup²

This creamy and refreshing fall soup combines the sweet earthiness of carrots with the zing of ginger, using simple pantry-friendly ingredients. Perfect for cool evenings, it’s creamy without needing dairy unless you’d like it as a garnish!

Ingredients

• 1 tablespoon olive oil
• ½ cup dried onions, rehydrated
• 3 tablespoons dried garlic, rehydrated
• 2 cups dried carrots, rehydrated
• 1½ teaspoons grated ginger
• 1 tablespoon apple cider vinegar
• 4 cups vegetable broth
• Salt and black pepper, to taste
• 1 teaspoon maple syrup (optional)
• Coconut milk (optional, for garnish)
• Pesto (optional, for garnish)

Directions

1. Place the dried onions, garlic, and carrots in separate bowls. Add enough warm water to cover each and let them rehydrate for 10–15 minutes. Drain well.
2. Heat olive oil in a large pot over medium heat. Add the rehydrated onions with a pinch of salt and pepper. Cook, stirring occasionally, for about 5 minutes until softened. Add the rehydrated garlic and cook for another minute.
3. Stir in the rehydrated carrots, grated ginger, and apple cider vinegar. Cook for about 5–7 minutes to combine flavors.
4. Pour in the vegetable broth, adjusting the amount for your desired consistency. Bring the soup to a simmer and cook for 15–20 minutes, or until the carrots are very tender.
5. Let the soup cool slightly, then transfer it to a blender (or use an immersion blender). Blend until smooth and creamy. Adjust seasoning with salt, pepper, and a teaspoon of maple syrup for sweetness, if desired.
6. Ladle the soup into bowls and drizzle with coconut milk or add a dollop of pesto, if desired. Serve warm and enjoy!

Loaded Sweet Potato Nachos³

These loaded sweet potato nachos combine crispy sweet potatoes with flavorful toppings for a hearty and delicious fall-inspired dish. Perfect for sharing!

Ingredients

• 3 cups freeze dried sweet potatoes, rehydrated
• 1 tablespoon olive oil
• 1 cup dehydrated black beans, rehydrated and drained
• 3 tablespoon dried onions, rehydrated
• 1½ cups shredded Cheddar cheese
• Salt and pepper to taste
• ¼ cup chopped cilantro
• 1 large avocado pit removed and diced
• Sour cream or Greek yogurt
• Optional: Sliced jalapeños, diced tomatoes, or salsa for extra flavor

Directions

1. Preheat oven to 400 degrees F.
2. Soak the freeze-dried sweet potatoes in warm water for 10–15 minutes, or until tender. Drain and pat dry with a paper towel.
3. Toss the rehydrated sweet potato chunks with olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet (use two if needed to avoid overcrowding). Bake for 15 minutes, flipping halfway through, until the edges are crisp and lightly golden.
4. While the sweet potatoes bake, rehydrate the dehydrated black beans and dried onions in hot water. Drain well and season lightly with salt and pepper.
5. Remove the sweet potatoes from the oven. Sprinkle the shredded Cheddar cheese evenly over the top, followed by the rehydrated black beans and onions. Return to the oven for 5 minutes, or until the cheese is fully melted.
6. Remove the nachos from the oven and garnish with chopped cilantro, diced avocado, and a dollop of sour cream or Greek yogurt. Add optional toppings like sliced jalapeños, diced tomatoes, or salsa for extra flavor.
7. Serve the loaded sweet potato nachos warm as a crowd-pleasing appetizer or a comforting fall-inspired meal.

Curried Pumpkin Soup with Chicken⁴

Are you looking for fall inspiration? Fire up your taste buds with this quick and easy fall recipe. Make curried pumpkin soup with chicken beans and green chili.

Ingredients

• 1 tablespoon peanut oil
• 1 cup freeze dried green beans, rehydrated
• 3 cups pumpkin or butternut squash, diced
• ⅓ cup curry paste (adjust to taste)
• 2 tablespoon dried chives
• 3 cups chicken stock
• 1 cup coconut cream
• 1 cup shredded chicken breast
• ½ cup Greek-style yogurt (for topping)
• 1 green chili, sliced (optional)
• ¼ cup shredded coconut, toasted (for garnish)

Directions

1. Soak the freeze-dried green beans in warm water for 10–15 minutes, then drain and set aside.
2. Heat peanut oil in a large pan over medium-high heat. Add the pumpkin or butternut squash and sauté for about 2 minutes. Stir in the curry paste and cook for an additional minute, until fragrant.
3. Pour the chicken stock into the pan and bring to a boil. Reduce to medium heat and simmer for about 5 minutes, or until the pumpkin is tender. Remove the pan from heat and let cool slightly.
4. Transfer the pumpkin mixture to a blender (or use an immersion blender directly in the pan) and blend until smooth. Return the soup to the pan over medium heat.
5. Stir in the coconut cream and bring the soup to a gentle simmer. Add the shredded chicken and rehydrated green beans, cooking for another 2–3 minutes, until the beans are tender and bright green.
6. Divide the soup among serving bowls. Top each bowl with a dollop of Greek yogurt, sliced green chili (if using), toasted shredded coconut, and a sprinkle of dried chives.

Have you made any of these fall recipes yet? Please share your feedback in the comments below! 

References

1. https://www.delish.com/cooking/recipe-ideas/a28580588/caramel-apple-pie-recipe/
2. https://www.loveandlemons.com/carrot-ginger-soup/
3. https://www.twopeasandtheirpod.com/loaded-sweet-potato-nachos/
4. https://www.taste.com.au/recipes/curried-pumpkin-soup-chicken-recipe/3zehjn7s

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