The minute the weather turns chilly, we're ready to trade our summer salads for something warm and comforting. And, if dinner makes the house smell delicious, even better.

Fortunately, we don't need complicated recipes to make something wonderful. From creamy soups to a bubbling casserole, these five fall favs are worth keeping handy.

1. Creamy Butternut Squash Soup

Butternut squash definitely belongs on the fall menu. This creamy soup is delicious with crusty bread, and leftovers make an easy lunch.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 3 cups vegetable broth

• ½ teaspoon of cinnamon

• ¼ teaspoon of nutmeg

• ½ cup heavy cream or coconut milk

• Salt and pepper, to taste

Instructions

1. Heat the oil in a large pot. 

2. Add the onion and cook for 5 minutes, then stir in the garlic, squash, cinnamon, and nutmeg.

3. Add broth, bring to a boil, and simmer for 20 - 25 minutes until the squash is tender.

4. Carefully blend until smooth, using an immersion blender or blending in batches after slightly cooling.

5. Stir in the cream or coconut milk, season, and warm through.

2. Cheesy Broccoli and Rice Casserole

Some evenings call for a casserole with a golden, cheesy top. This one's simple and puts the leftover rice to use.

Ingredients

• 3 cups cooked rice

• 3 cups lightly steamed broccoli florets

• 1 can (10.5 ounces) condensed cream of mushroom soup

• ½ cup milk

• 1½ cups of shredded cheddar cheese, divided

• ½ teaspoon garlic powder

• Salt and pepper, to taste

Instructions

1. Preheat the oven to 350°F while you grease an 8-inch square baking dish.

2. Combine the rice, broccoli, soup, milk, garlic powder, and 1 cup of cheddar. 

3. Season to taste.

4. Transfer to the dish and sprinkle with remaining cheese.

5. Bake uncovered for 25 - 30 minutes, until bubbling. 

6. Rest for 5 minutes before serving.

3. Hearty White Bean and Kale Soup

Craving something nourishing after a long day? The beans make this soup filling, and everything cooks in one pot. When there’s less washing up, it’s definitely a yes.

Ingredients

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 carrots, diced

• 2 garlic cloves, minced

• 2 cans (15 ounces each) cannellini beans, drained

• 4 cups vegetable broth

• 2 cups chopped kale, stems removed

• 1 teaspoon Italian seasoning

• 1 tablespoon lemon juice

• Salt and pepper, to taste

Instructions

1. Heat the oil in a pot. 

2. Cook the onion and carrots for 5 - 7 minutes, then add garlic and Italian seasoning.

3. Add beans and broth. 

4. Bring to a boil, then simmer for 15 minutes.

5. Mash some beans against the pot to thicken the soup.

6. Add kale and cook for 5 minutes. 

7. Stir in the lemon juice and season.

4. Maple-Roasted Sweet Potatoes and Brussels Sprouts

Here's a side dish that might win over the Brussels sprouts skeptics. The roasting creates crispy edges, while maple syrup adds a little sweetness.

Ingredients

• 2 medium sweet potatoes, peeled and cubed

• 1 pound Brussels sprouts, trimmed and halved

• 2 tablespoons olive oil

• 2 tablespoons maple syrup

• ½ teaspoon garlic powder

• Salt and pepper, to taste

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment.

2. Toss the vegetables with oil, garlic powder, salt, and pepper. 

3. Spread in a single layer.

4. Roast for 20 minutes, drizzle with maple syrup, and toss.

5. Roast another 8 - 12 minutes, until tender and caramelized.

5. Easy Apple Cinnamon Crumble

We couldn't have a fall recipe collection without something sweet, could we? This warm apple crumble is lovely with vanilla ice cream.

Ingredients

• 4 medium apples, peeled and sliced

• 2 tablespoons brown sugar

• 1 teaspoon cinnamon

• 1 tablespoon lemon juice

• ¾ cup rolled oats

• ½ cup all-purpose flour

• ⅓ cup brown sugar, for topping

• ¼ cup cold butter, cubed

Instructions

1. Preheat the oven to 375°F and grease an 8-inch square baking dish.

2. Toss the apples with 2 tablespoons brown sugar, cinnamon, and lemon juice. 

3. Spread in the dish.

4. Mix the oats, flour, and remaining sugar. 

5. Rub in the butter until crumbly, then sprinkle over the apples.

6. Bake for 35 - 40 minutes, until golden and the apples are tender.

A Little Comfort for the Colder Days

One of the nicest things about fall cooking is how simple it can be. A pot of soup simmering on the stove or a casserole warming in the oven can make an ordinary evening all the more inviting.

And, if there's enough left over for tomorrow's lunch, that’s even better.

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