Finally, the cool, autumn breeze is here! It’s now time to plan the perfect fall activities with the family, to make the most out of this colorful season. And of course, one of the most exciting bonding activities with the kids would be in the kitchen.

As you know, autumn is when you can harvest veggies and fruits such as apples, cauliflowers, and pumpkins are in abundance. So if you’re wondering what recipes to try and experiment during this season, look no further. We made a list of these easy and healthy dinner recipes that will surely warm your chilly, autumn nights.

4 Roasted Butternut Squash and Carrot Soup

https://pin.it/3PDcrAe

Ingredients:

  • 4 cups of cubed butternut squash
  • 1 pound of cubed carrots
  • 3 cloves of garlic
  • 1 small whole onion, minced
  • 2 tablespoons of olive oil
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • 4 cups of chicken broth
  • 1 teaspoon of paprika powder
  • 2 tablespoons of honey
  • ½ teaspoon of cayenne powder
  • ½ teaspoon of cumin powder
  • 2 cups of quinoa
  • For garnish: Roasted pumpkin seeds and cilantro

Steps:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the cubed butternut squash, carrots, onions, and garlic on a baking sheet. Drizzle the veggies with olive oil, salt and pepper. Then, transfer them on a baking tray.
  3. Roast the veggies for 20 minutes until tender.
  4. Combine the roasted veggies, 2 cups of broth, maple syrup, paprika, cayenne, and cumin to a blender jar. Blend them on the highest speed until the mixture is already puréed and creamy enough.
  5. Serve the puréed soup, and sprinkle some quinoa, cilantro, and pumpkin seeds. You can also drizzle some coconut oil as garnish.

3 Roasted Red Pepper and Cauliflower Vegan Soup

https://pin.it/3Ibr8vE

Ingredients:

  • 1 whole cauliflower, washed, and cut
  • 5 large red peppers (without the stems and seeds), sliced in half
  • Salt and pepper for seasoning
  • 3 tablespoons of olive oil
  • 3 minced cloves of garlic
  • 1 diced large onion
  • 1 teaspoon of paprika
  • ¼ teaspoon of thyme and basil
  • 5 cups of chicken stock
  • Optional: croutons

Steps

  • Preheat the oven to 400 degrees Fahrenheit.
  • Place the cauliflower cuts and red pepper slicess on a baking sheet. Drizzle the veggies with olive oil, salt and pepper. Then, transfer them on a baking tray.
  • Roast the veggies for 20 minutes, until tender.
  • On a medium-sized pan, sauté the garlic, onion, and herbs with olive oil. Then, add the chicken stock and the roasted veggies. Stir the soup well for 15 minutes.
  • Using a blender or a hand mixer, purée the soup until the mixture is already creamy enough.
  • Transfer in a serving bowl, and sprinkle with some croutons!

RELATED: 5 Easy Recipes Featuring Pumpkin Spice

2 Chicken Sausage and Butternut Squash Pasta

https://www.pinterest.ph/pin/848717492271864876

Ingredients:

  • 12 ounces chicken sausages
  • 3 cups of diced, butternut squash
  • 2 cups of spinach
  • 12 ounces of pasta
  • 1 tablespoon of olive oil
  • 3 tablespoons of butter
  • 2 leaves of Sage
  • 1/8 teaspoon of nutmeg
  • 1/8 teaspoon of salt and pepper
  • 1/8 teaspoon of basil
  • 1 cup of Parmesan cheese
  • 2 cups of low-fat whole cream

Steps

  • Cook the pasta according to your desired firmness, and drain it.
  • On a medium-sized pan, sauté the chicken sausages with olive oil, until it begins to brown. Then, throw in 2 tablespoons of butter, butternut squash, spinach, and sage leaves.
  • When the veggies and sausages are already brown, add the whole cream and the remaining butter, then bring the mixture to a simmer. Continue stirring while gradually adding the nutmeg and the parmesan cheese.
  • Transfer in a pasta bowl, and serve with toasted bread!

1 Broccoli and Cheddar Soup

https://www.pinterest.ph/pin/848717492271864842

Ingredients:

  • One whole broccoli, washed and cut
  • 3 cups of chicken broth
  • 2 cups of cheddar cheese
  • 2 tablespoons of olive oil
  • 1 tablespoon of salt and pepper for seasoning
  • 2 cloves of minced garlic
  • 1 whole diced onion
  • 1 teaspoon of thyme
  • 1 teaspoon of basil
  • 1 cup of whole cream

Steps

  • Using the olive oil, sauté the broccoli florets, garlic, onion, and thyme. Season them with salt and pepper. Then, transfer them on a baking tray and roast them in the oven for 20 minutes, for 400 degrees Fahrenheit.
  • Using a medium-sized pot, combine the roasted veggies and the chicken broth. Bring the soup to a boil and simmer. Then, add the cheddar cheese.
  • With a blender or a hand mixer, purée the soup until the mixture is already creamy.
  • Transfer to a serving bowl, and serve with some warm slices of bread!

UP NEXT: 10 Recipes For Kids Under 12 To Cook

Sources: The Spruce Eats, Closet Cooking, Pine Cons and Acorn , Leelalicious , The Busy Baker