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These fall recipes highlight all the best flavors of the season! Pick from hearty dinners, soups, salads, drinks, desserts and more.

Fall recipes
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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. Browse these recipes for fall dinners, sides, salads, appetizers, breakfasts, baked goods, treats, and drink recipes: in that order!

Want to search by type? Try our 20 Best Fall Dinner Ideas, 20 Fall Appetizers, 25 Easy Fall Desserts, 20 Fall Salad Recipes, 25 Fall Soup Recipes, and 20 Fall Cocktails & Drinks.

And now…the best fall recipes to try this season!

Best flavors of fall

What are the best seasonal fall foods? These are the top vegetables and fruits to include in your cooking! Of course, availability will vary based on your location. Bonus points if you can find them at a local farmers market! Here are recipes based on the seasonal produce you can find this time of year:

More fall recipes

Looking for specific types of recipes? Here are more recipes organized by category:

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Butternut squash soup

50 Best Fall Recipes

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 1x
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This classic butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty bread for an easy meal.


  • 1 medium yellow onion
  • 3 garlic cloves
  • 1 tablespoon peeled and finely grated ginger
  • 1 cup peeled and chopped carrots (about 2 medium or 1 very large)
  • 1 medium butternut squash (4 cups chopped)*
  • 2 tablespoons olive oil
  • 1 quart vegetable broth
  • ½ teaspoon dried sage
  • 1 teaspoon kosher salt
  • 15-ounce can chickpeas, drained and rinsed
  • 1 cup full fat coconut milk, plus more to garnish
  • Optional garnishes: fresh chopped parsley, pepitas


  1. Dice the onion. Mince the garlic. Peel and cut the ginger. Peel and chop the carrots. Peel and 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 garlic and ginger and cook 1 minute until lightly browned and fragrant.
  3. Add the carrots, squash, vegetable broth, dried sage, and kosher salt and bring to a boil. Lower to a simmer and cook until carrots and squash are tender, about 10 to 15 minutes.
  4. Add the drained and rinsed chickpeas and the coconut milk. Use a liquid measuring cup to carefully transfer the soup to a blender and blend until smooth (puree it in batches if it’s a standard size blender). Taste and add a little more salt if necessary. If desired, drizzle with a bit of coconut milk before serving. 


*To speed up prep, substitute frozen butternut squash. 

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

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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