If you’re one of those people who believe in their hearts that Sweater Weather is the best season... 

If you love crunchy leaves beneath your boots and bracing breezes that bring autumn color raining down around you...

If you love a rainy day that invites you to stay inside and snuggle up on the couch with a blanket and Netflix...

If you’re searching for dinners that warm you, heart and soul...

These recipes are perfect for you!

Lean Turkey Chili


  • 1⁄2 T extra virgin olive oil
  • 1 T minced garlic
  • 1 yellow onion, diced
  • 1 lb. lean ground turkey
  • 14.5-oz. can pinto beans, drained and rinsed
  • 14.5-oz. can reduced-sodium black beans, drained and rinsed
  • 14.5-oz. can red kidney beans, drained and rinsed
  • Two 14.5-oz. reduced-sodium diced tomatoes
  • 2 c. low-sodium chicken broth
  • 6-oz. can tomato paste
  • 2 T chili powder
  • 2 T cumin
  • 1 T paprika
  • 1 tsp. salt
  • 1⁄2 tsp. black pepper
  • 1⁄2 tsp. cinnamon


Heat a large stockpot over medium-high heat, add the oil and cook the garlic, onion, and turkey for about 6-8 minutes until the turkey is cooked and the onions are translucent. Use a wooden spoon to break the turkey up as it cooks.

Add the remaining ingredients to the pot and bring to a boil over high heat.

Reduce the heat and simmer uncovered for 15 to 20 minutes.

Serve with optional toppings as desired.

Quick & Cozy Pumpkin Soup


  • 2 tsp. olive oil
  • 1⁄4 c. yellow onion, minced
  • 1⁄2 c. celery, minced
  • 1⁄4 tsp. Kosher salt
  • 1 clove garlic, minced
  • 1 tsp. curry powder
  • 1⁄4 tsp. ground black pepper
  • 15 oz. pumpkin puree (about 2 cups)
  •  2 c. low sodium vegetable broth
  • 1⁄2 c. plain Greek yogurt


Heat oil over medium heat. Add onion and celery and cook until the onions become translucent. Add garlic and cook for another minute.

Add curry powder, pepper, and salt. Cook for another minute.

Add the pumpkin purée and cook for about 5 minutes.

Add the vegetable broth and cook an additional 4 minutes or so, until simmering.

Blend using an immersion blender. Add yogurt slowly.

If the soup has cooled, return to heat until warmed through.

Serve topped with toasted pumpkin seeds, toasted nuts, herbs, a swirl of heavy cream, or croutons. (Adapted from Rachel Cooks and The Kitchn)

Butternut Squash Soup


  • 4 pound butternut squash
  • 3 apples
  • 1 sweet onion
  • 32-ounces reduced-sodium chicken broth
  • 2 bay leaves
  • 1 tablespoon rosemary and garlic blend seasoning
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • Optional: reduced-fat sour cream / fresh chives, chopped


Preheat oven to 400 F.

Place butternut squash in the microwave for 2-3 minutes to soften squash before slicing.

Slice the squash lengthwise down the center from top to bottom.

Scoop out seeds from squash. Slice onion down center.

Spray a roasting pan with nonstick cooking spray.

Place squash halves and onion onto roasting pan. Sprinkle with extra virgin olive oil.

Bake squash and onions in the oven for 35-40 minutes.

Remove squash and onions and allow to cool.

Peel and dice apples and add to slow cooker.

After squash and onions have cooled, remove skin and chop squash. Add to slow cooker. Dice onions and add to slow cooker.

Add chicken broth, rosemary, and garlic blend, salt, and pepper to slow cooker.

Stir all ingredients to mix and cook on high for 4 hours or on low for 8 hours.

After squash has cooked, remove bay leaves and using an immersion blender or blender, blend to desired consistency.

To serve, top with an (optional) tablespoon of light sour cream and fresh chives.