Recipe: Fall Harvest Soup (Vegan + Gluten Free)

Fall Harvest Soup- Squash, Apple, Carrot, Ginger, Coconut Milk

Fall Harvest Soup Sprinkled with Cinnamon


One large acorn squash, peeled and cubed (butternut or kabocha squash would also work great)
One large yam, peeled and cubed
Two large carrots, chopped (about 1/3-1/2 cup chopped)
One large onion, chopped
Two cups of apple, cored and diced (MacIntosh or Spartan work best and I used three MacIntosh)
One half inch square of fresh ginger, grated
Two tablespoons cooking oil (I used coconut oil)
One can full fat organic coconut milk
Four cups organic vegetable broth
One cup water
Two heaping tablespoons of curry powder
Two teaspoons cinnamon
One half teaspoon garlic powder
One eighth teaspoon nutmeg
Salt and Pepper to taste

Acorn squash, yam, apples, onion, vegetable broth, coconut milk

A few of the ingredients fresh from the store.


Preheat the oven to 350 degrees Fahrenheit. Place the cubed squash and yam onto a baking sheet and roast in the oven until soft, approximately 30-40 minutes. In a large pot heat the cooking oil on medium/high heat then add the onion, carrot, ginger and apple. Stir regularly until soft, approximately 8 minutes.

Apple, carrot, onion, coconut oil cooking for fall harvest soup

Add the vegetable broth and water and simmer for about 8 minutes. Add the coconut milk and all of the spices and bring to a simmer. Use an immersion blender to blend the soup to the desired consistency. Do the taste test and adjust spices to suit. Serve warm with a sprinkle of cinnamon on top.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s