All of a sudden, the school year has begun, the leaves are starting to change, and I’m putting on a sweater. This is the time for apple picking, for yard clean up, and for fall soups. Yes, soup! As the days start getting shorter and the temperatures start dipping, I find nothing more comforting than a bowl of soup. And as a mom of two trying to get dinner on the table after a day at the office, there is nothing more comforting than my Instant Pot — my amazing set-and-forget, one-appliance wonder.
Admittedly, I spend a lot of time looking for the perfect fall soup recipe or recipe inspiration. And these three recipes are fan favorites in my house! They are all healthy recipes, not too complicated, and make tons of leftovers.
Butternut squash soup
When I think of fall, one of the first foods I think of is butternut squash soup — the classic choice when it comes to fall soups! This recipe is an excellent one that you can customize to your family’s preferences. I substituted vegetable stock for the apple cider, added an already-baked sweet potato, a can of chickpeas, and some honey, and had a delicious dinner ready in about 40 minutes. Easy prep tip: Use frozen, cubed butternut squash.
Chicken noodle soup
You are never too old for a hug from your mother, and when I think of chicken soup, I think of my mother giving me a big hug. I like to think this is why my girls like it, too. This recipe is a great one because it has the added bonus of showing you how to cook frozen chicken — whether to be cut for soup or used for shredded chicken — an Instant Pot cult classic.
For this recipe, I eliminate the butter, add frozen spinach, use boneless chicken breasts, and add dill. Dill is such a fabulous addition to chicken soup, and my only regret is that I didn’t realize this earlier in my life. I also sometimes will substitute whole wheat pasta noodles.
Yellow split-pea soup with sweet potatoes and kale
Granted, my older daughter is not a fan of this soup. But the rest of us have no problem eating her share! This soup is surprisingly filling and tastes even better the next day. This is also the one recipe I do not alter, except for eliminating mustard seeds (only because I don’t have them). I use frozen kale or frozen spinach because it is quicker and easier.
OK, OK… I know this is supposed to be about fall soups. But how can I write about the fall season and not talk about apples???
Yes, you guessed it! The Instant Pot makes wonderful applesauce, and you can really play around with water-to-apple ratios and seasonings.