Nothing hits the spot more than a warm bowl of soup on a chilly day.  And the three I’m about to share with you today taste pretty cozy (yes, cozy can be a taste!).  They are the actual embodiment of fall buy soma online usa
in a bowl.  And the best part is, none of the recipes are overly complicated to make! So good for all of us busy moms out there.

Butternut squash, kale, and white bean soup

This Butternut Squash, Kale, and White Bean Soup only takes about 30 minutes to make and will last for about a week (probably less than a week if you live in a house of boys).  You can even freeze leftovers if you want, but I’m willing to bet there won’t be any!  This soup is delicious, and even though there’s no meat, all of the hearty seasonal veggies more than make up for it. 

You can also add in other seasonal veggies and really make it your own! But it really is delicious as is!  The process of making it is really simple as well!  Perfect for anyone who where to buy soma
wants a meal that tastes like it took all day long, but doesn’t have all day to spend in the kitchen.
Directions:

1. Add olive oil to a dutch oven pot (mine are from Le Creuset and I loveeee them) over medium to high heat.
2. Add diced onion, celery, and carrots. Cook until they begin to get translucent, but make sure they don’t start to brown.  If this starts to happen, make sure you lower the heat!
3. Add the butternut squash cubes to the mix and stir for about 5 minutes. This allows the flavor from the sautéed veggies to really sink into the squash.  Now your house should really be smelling like fall!
4. At this point, taste your veggies and add salt to your liking! I used about a teaspoon, but it’s all based on preference here!
5. Add the chicken broth, diced tomatoes, and tomato paste to the pot. Give everything a quick stir and then close the lid and let the soup come to a boil.
6. Turn down to a simmer and check every so often to see if the squash is cooked completely.
7. Once the butternut squash is cooked through, add kale and beans to the mix. (For the beans if you really want to go all Martha Stewart you can soak dry beans overnight, but it tastes just as delicious from a can!)
8. Season with salt and pepper to taste and serve with grated pecorino cheese!

Once everything’s completed it almost reads like a vegetable stew, but it has a sort of a fall vibe from the butternut squash.  French bread is a great pairing with this meal!

Homemade Apple Cider Beef Stew

The homemade Apple Cider Beef Stew is quickly becoming a staple in my house, which I’m not mad about! Yes, its very savory with the beef and starchy vegetables, but it has a hint of sweetness with the apple cider.  This recipe only takes about 30 minutes of prep and a little under 2 hours of cook time.

Directions:

1. In a dutch oven, brown beef in olive oil on medium-high heat and drain.
2. Add cider, broth, vinegar, salt, thyme and pepper. Bring all of these ingredients to a boil.  Reduce heat; cover and simmer for 1 ¼ hours.
3. Add potatoes, celery, carrots and onions. Bring to a boil.
4. Reduce heat to a simmer for about 30 minutes until the beef and vegetables are tender.
5. Stir in flour and water until it’s a stew-like consistency. Bring to a boil and stir for about two minutes or until desired consistency.
6. Serve with a dash of thyme for to complement the flavor!

This stew is soooo delicious and super filling.  A lot of the time soup is usually a side, but with this recipe it can be a stand-alone meal!  If you want to make the stew a little more diabetic friendly, you could even sub out the beef for a leaner meat like ground turkey!

Ground Turkey Sweet Potato Skillet

This final recipe might be my favorite out of them all.  It’s a little thicker than the others and more of a hash-like consistency, but it honestly tastes like Thanksgiving in a cup.  Bonus!  It’s actually really healthy too!

Directions:

1. In a large skillet, cook ground turkey, onion, garlic and shallot on medium heat until the turkey loses its pink color and the veggies are tender. This should be about 8-10 minutes.  Drain when finished.
2. Add in the tomato paste and stir.
3. Add your sweet potato, broth, smoked paprika, salt and pepper. The recipe doesn’t call for it, but I put in a dash of cinnamon and nutmeg and I promise it makes all the difference! Bring to a boil then reduce heat and simmer until sweet potatoes are tender (about 10 minutes).  Stir occasionally. 
4. Add kale and red pepper flakes and stir until the kale is wilted (about 2 minutes).
5. Serve with sliced avocado to add a fresh creamy texture to dish.

This is another recipe that doesn’t have to be a side, it can completely shine on its own.  Super filling and even picky kiddos will love it!

I hope you enjoy these delicious fall-inspired dishes.  I always say that cooking doesn’t have to be overcomplicated, and these simple but so satisfying recipes sure do prove that to be true!  If you do decide to try any of these out let me know how you liked them! Share some of your favorite fall soups in the comments below!