Comfort Foods for the Soul: Faith-Inspired Recipes to Savor This Autumn

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A few months ago, my sister called to tell me that she had found our late mom’s recipe book and boxes filled with handwritten meals and magazine cutouts of her favorite dishes. Yes, this is how the women of the 1970s and 80s prepped dinner. Ha!

We were both super excited to flip through the recipes and recall all the many dishes our momma made, from the comforting chicken noodle soup to the delicious festive treats she created with each holiday. 

But there was always something special about autumn. My mom loved this time of year, and her autumn dishes were always created with an extra dose of seasonal spice. However, while flipping through her recipes brought on a flood of nostalgia and heart-tugging memories, I noticed that many of her recipes had scriptures written on them. So, I thought I would share some of her cozy dishes and comforting scriptures with you! 

Fall in Love with These Soups

“The grass withers and the flowers fall, but the word of our God endures forever.” Isaiah 40:8

Butternut Squash Soup

Ingredients:

2 tbsp. Butter

1 small onion, chopped

1 stalk of celery, chopped

1 carrot, diced

1 medium butternut squash, peeled, seeded, cubed

(microwave in a damp paper towel for 2 minutes to soften)

2 – 3 cans chicken stock

1 tsp. cinnamon and nutmeg

1-2 tsp. salt and pepper to taste 

Directions:

Melt butter in a Dutch oven. Add onion, celery, carrots, and squash until all the veggies are tender (about 5 minutes). Pour in chicken stock to cover the veggies. Bring to a rapid boil, lower the heat to low, and simmer for about 45 minutes. When fully cooked, you can use an immersion blender or place in a blender and mix until smooth. Add cinnamon, nutmeg, salt, and pepper to your liking. Enjoy!

Harvest Soup

Ingredients:

1 whole chicken, deboned and shredded

4-5 carrots, peeled and shredded or chopped

1 onion diced

3 cloves garlic, chopped

3 medium potatoes, peeled and chopped

1 cup chopped kale (or spinach)

1 chicken bouillon cube

½ red cooking wine

1 bag Parmesan cheese

Directions:

Heat 1 tsp of cooking oil in a large stock pot and add chicken, carrots, onion, garlic, potatoes, and kale. Cook for five minutes, cover with water, and add chicken bouillon cube. Cook on low to medium heat (high simmer) for about an hour. Add red wine, salt, and pepper to taste, and cook for an additional hour on low heat. Sprinkle the top with cheese, and savor this hearty soup with your favorite French bread.

Autumn Casseroles Sure to Please

Give thanks in all circumstances; this is God’s will for you in Christ Jesus. 1 Thessalonians 5:18

Turkey Casserole

This is a perfect recipe for Thanksgiving left-overs!

Ingredients:

Leftover Turkey

Stuffing

Gravy

Mashed Potatoes

Corn

Cranberry Sauce

1 tsp. garlic powder, salt,  and pepper

4 tablespoons melted butter

½ cup milk

Directions:

Heat the oven to 400. Grease a 9x13 casserole dish. Mix the leftover turkey with the cranberry sauce and place it on the bottom as the base of the dish. Layer with potatoes, corn, and gravy. Then cover with the stuffing. Drizzle with melted butter and milk to prevent the turkey from drying out. Cover with foil and bake for 30 minutes. Uncover and continue to bake for an additional 5 minutes. Simply delish! 

Chicken Pot Pie Casserole

Ingredients:

3-4 cooked chicken breasts, diced or shredded

1 onion diced

2 stalks of celery, diced

2 carrots, peeled and chopped

 2 diced cloves of garlic

Seasoning: 1 tsp. of salt, pepper, thyme, and oregano

¼ cup flour

2 cups chicken stock

1 cup heavy whipping cream

1 can frozen biscuits 

Directions:

Preheat oven to 375. In a large stock pan (or Dutch oven), sauté onion, celery, carrots, garlic, and seasoning in 1 tbsp. Cooking oil. Once translucent, add chicken and chicken stock. Cook for about ten minutes on low-medium heat. Add flour and heavy whipping cream and cook until the sauce thickens, usually about five more minutes. Transfer to a 9x13 casserole dish. Top with frozen biscuits. Brush the top with butter, egg whites, or even a little milk to keep from burning. Bake for 30 minutes. Let cool and then dig in!

Classic Cozy Dinner Ideas

Now he who supplies seed to the sower and bread for food will also supply and increase your store of seed and will enlarge the harvest of your righteousness. 2 Corinthians 9:10

Stuffed Acorn Squash

Ingredients:

4 medium acorn squashes

2 Boursin cheese (garlic and fine herbs)

A package of cherry tomatoes

Fresh basil

Olive oil

Directions:

Preheat the oven to 400. Wrap the squash in a damp paper towel and microwave for about 5 minutes to soften. Cut them long way down the middle and empty out the seeds. Place them in a baking dish and drizzle with olive oil. Generously sprinkle with salt and pepper. Add half a Boursin cheese inside each hollow cavity. Slice up tomatoes and basil and add them on top of the cheese. Place in the oven for 45 minutes. This makes a wonderful meal on its own or a yummy companion to any fall dish.

Crockpot Fall Roast

Ingredients:

4 lb. beef chuck roast

Bag of mini carrots

4-5 red potatoes quartered

1 onion chopped

Seasonings: salt, pepper, oregano, nutmeg

(optional fall veggies: parsnips, beets, Brussel sprouts, squash, or kale)

Directions:

Add a chuck roast to the bottom of the crock pot and cover with veggies of choice. Add 1 tsp of salt, pepper, oregano, and ½ tsp. of nutmeg. Coat generously. Drizzle with oil or add four pats of butter on top and slow cook for 6-8 hours. Your kitchen will smell heavenly in a few hours, and this dish will be well worth the wait!

Delicious Autumn Desserts 

She prepares her bread in summer and gathers her food in harvest. Proverbs 6:8

Apple Fritters

Ingredients:

3 green apples, peeled and cubed

1 quart vegetable oil for frying

1 ½ cups flour

1 tbsp. sugar

2 tsp. baking powder

Pinch of salt

2/3 cup milk

2 eggs, beaten

2 tsps. cinnamon 

1 tsp. allspice

Directions:

Heat oil in a deep fryer. You can also use an air fryer, if you prefer. Keep at 375 degrees. Mix flour, sugar, baking powder, and salt in a bowl. When blended, add milk, eggs, and spices. Then add the apples and coat them with the flour mixture. Form into 1-inch balls and drop into the deep fryer. Cook until golden brown, for about 5 minutes. Use a slotted spoon to remove from the oil and place on a plate covered with a paper towel to absorb the leftover oil. Immediately sprinkle with white powdered sugar or a cinnamon and sugar mixture. Absolutely scrumptious!

Cream Cheese Pumpkin Roll

Ingredients:

¾ cup flour

2 sp. cinnamon

1 tsp. baking powder

1 tsp. allspice

1 tsp. Nutmeg

½ tsp. ground ginger

½ tsp. salt

1 cup sugar

3 eggs

2/3 cup pumpkin puree

Filling:

1 8-oz. package of cream cheese

1 cup powdered (or confectioner’s) sugar

¼ cup butter, softened

1 tbsp. pumpkin puree

1 tsp. vanilla extract

Directions:

Preheat oven to 375. Grease a 10-15 jelly roll pan or extra-large cookie sheet with wax paper to prevent sticking. You could also use a silicone liner mat.

In a medium mixing bowl, combine the first seven ingredients. In a large mixing bowl, combine the sugar and eggs and beat them together. Stir in 2/3 cup pumpkin puree. Add the flour (dry ingredients) to the sugar (wet) ingredients. Mix until well blended. Add to the prepped jelly roll pan. Bake for 15 minutes. Remove from the pan and let cool for 10 minutes.

Meanwhile, prepare the filling. With a mixer, beat all the filling ingredients until well blended and smooth. Cover and store in the fridge. Roll the partly cooled pumpkin cake into the wax paper to form a roll and let it sit for 30 extra minutes to fully cool.

Once fully cooled to the touch, unroll and spread the cream cheese mixture onto the cake, then reroll it and wrap it back in the wax paper. Place in the fridge to cool for at least two hours. Slice it up and serve with whipped cream, and let your senses savor this fall favorite dessert!

As you flood your kitchen and homes with the sweet smells of fall dishes, may it also allow you to pause and thank God for His abundant blessings. May this fall season warm your heart and comfort your soul!

 Photo credit: ©GettyImages/AlexRaths

Alicia Searl is a devotional author, blogger, and speaker that is passionate about pouring out her heart and pointing ladies of all ages back to Jesus. She has an education background and master’s in literacy.  Her favorite people call her Mom, which is why much of her time is spent cheering them on at a softball game or dance class. She is married to her heartthrob (a tall, spiky-haired blond) who can whip up a mean latte. She sips that goodness while writing her heart on a page while her puppy licks her feet. Visit her website at aliciasearl.com and connect with her on Instagram and Facebook.