5 perfect recipes for the start of autumn!

I love to cook according to the seasons for a few reasons. First of all, less boredom with cooking. Changing it up keeps it fresh & fun! Second, different vegetables are in season at different times of the year - this means new, fresh fruits & veggies! It's just a BONUS to cook with these because they're fresher & more affordable.

Here's a few lovely fall-based recipes to get you acclimated into the new season!


1. Butternut Squash Soup (Love & Lemons Recipe)

This recipe is so good I literally always burn my mouth because I can never wait to eat it! PS: did you know butternut squash is also packed with Vitamin C?! You're welcome :)


  • 2 tablespoons extra-virgin olive oil

  • 1 large yellow onion, chopped

  • ½ teaspoon sea salt

  • 1 (3-pound) butternut squash, peeled, seeded, and cubed

  • 3 garlic cloves, chopped

  • 1 tablespoon chopped fresh sage

  • ½ tablespoon minced fresh rosemary

  • 1 teaspoon grated fresh ginger

  • 3 to 4 cups vegetable broth

  • Freshly ground black pepper

For serving

  • Chopped parsley

  • Toasted pepitas

  • Crusty bread

1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.


2. Plant-Based Berry Lentil Oatmeal Bake (Be Well Recipe)

You could really make this any time of the year, but I love making this one around the season change as it starts to cool down. Enjoy!


  • 2 cups rolled oats

  • ½ cup dry lentils

  • 1 ½ tsp. baking powder

  • 1 tsp. cinnamon

  • ¼ tsp. fine sea salt

  • 1-2 cups fresh or frozen berries

  • ¼-½ cup nuts or seeds (optional)