fall foods

Super simple, satisfying, and comforting roasted sweet potato and delicata squash soup (or the winter squash of your choosing) in under an hour. This roasted squash soup is packed with fall flavors, a perfect balance of sweet and savory, and 100% dairy-free, gluten-free, paleo, whole30, and vegan!

Roasted Delicata Squash and Sweet Potato Soup

delicata squash, (peeled and diced (or other squash

potato,

olive oil, (divided)

garlic cloves, (minced)

onion, (diced)

pear, (chopped)

vegetable broth

thyme

poultry seasoning

hazelnuts ((optional))

orange juice

Salt and pepper, (to taste)

Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper, add the squash and sweet potato, and toss the pieces with 1 tablespoon olive oil. Roast for about 25 minutes. The pieces will continue cooking once added to the soup pot.

While the squash and sweet potato are roasting, add 2 tablespoon olive oil to a soup pot along with the garlic and onion. Cook over medium heat for about 5 minutes, and then add the pear, stir, and continue cooking for 5 more minutes or until soft.

After your oven veggies are done roasting, set the oven temperature to 350 degrees F. Add the vegetable broth, spices, and roasted veggies to the soup pot. Simmer for 15 to 20 minutes.

While the soup is cooking, use a small pan to toast the hazelnuts in the oven for 5-8 minutes, being careful not to burn them. After removing the nuts from the oven, try to remove the skins as best as you can.

Remove the hazelnuts from the oven and the pot from the stove. In small batches, blend your soup mixture with the hazelnuts until you get a creamy consistency. Note: for a chunky/hearty soup, only blend half the soup mixture while leaving the rest in the pot. Return the soup to the pot and add the orange juice, and salt and pepper to taste. Stir well and heat before serving.

Looking for a delicious breakfast that’s perfect for the fall season? Try this Pumpkin Brioche French Toast recipe and have a sweet and tasty start to your day. In a medium-sized bowl, combine the eggs, heavy cream, pumpkin pie spice, ground cinnamon, sugar and canned pumpkin. Whisk until the mixture is smooth and all the ingredients are folded in nicely. Heat a large skillet over medium-low heat. Add the butter to the skillet and allow it to melt, swirling it around to coat the pan evenly. Dip slices of brioche bread into the pumpkin-spiced egg mixture and make sure both sides are well soaked. This is to ensure that the inside has a custard-like texture, which is what makes French toast special. Lastly, place the coated bread slices into the skillet and cook for approximately 8 minutes, flipping them halfway through to ensure even browning. The French toast should become golden brown and crispy on the outside while remaining soft and custardy on the inside. Pumpkin Brioche French Toast is an absolute delight to have first thing in the morning. The cinnamon spices invite the taste buds to sweetness and fall flavors. This recipe will put a smile on your friends and family’s faces. 

Pumpkin Brioche French Toast

Goldhen Large Eggs

Friendly Farms Heavy Whipping Cream

Stonemill Pumpkin Pie Spice

Stonemill Ground Cinnamon

Baker's Corner Brown Sugar

Baker's Corner 100% Pure Canned Pumpkin

Countryside Creamery Unsalted Butter

Specially Selected Plain Sliced Brioche Loaf

Specially Selected 100% Pure Maple Syrup

In a medium sized bowl, combine eggs, cream, pumpkin pie spice, cinnamon, sugar and canned pumpkin. Whisk until smooth and incorporated.

Heat a large skillet over medium-low heat. Add butter and swirl in pan. Dip slices of brioche into egg mixture. Place bread into skillet, cook for 8 minutes, flipping half way through.

Serve French toast with desired amount of maple syrup.

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Top 2 fall foods recipes from across the web

The most viewed fall foods recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roasted Delicata Squash and Sweet P...

The most viewed fall foods recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine