Happy Thanksgiving week! It really doesn’t feel like Thanksgiving where I live because everything is COVERED in snow. Like multiple feet of snow already. WHAT?! So my brain is already in Christmas mode BUT I love Thanksgiving and I love Fall so I am going to reel it back a bit and throw out a wonderful warm fall vegetable soup that will keep you warm and satisfied this season. This fall vegetable soup would even do great on a Thanksgiving table this week as a unique healthy option.
My fall soup combines butternut squash, sweet potato, carrots, apples, and onion all together with buttery and sage undertones. HECK YES. Mmmm. Major mouth party. Ok, that got a little weird, sorry.
Make it and pair it with a good ole salad and something to dip in it, you know a good soup vessel to soak up all the thick creamy goodness in your bowl. Ok, let’s get to it. This soup doesn’t need any more of an intro!
1 yellow onion
1 small butternut squash
1 medium sweet potato
2 medium carrots
2 Honeycrisp apples
4 garlic cloves smashed
2 fresh sage leaves finely chopped
1/4 tsp thyme (dried or fresh)
2 tbs butter (use vegan butter to make this recipe fully vegan)
1/4 tsp cinnamon
4 cups vegetable broth
1 can full fat coconut milk
salt and pepper to taste
- Chop onion and melt butter in a pot over medium heat. Add chopped onion into butter to sauté for 2 minutes stirring often.
- Add smashed garlic cloves, cinnamon, thyme, sage, salt and pepper and stir around 2 mins.
- Add diced butternut squash, diced sweet potato, diced carrots, and diced apples. Stir for 2 minutes.
- Add vegetable broth and bring everything to a boil until vegetables are penetrable with a fork. Then add in coconut milk.
- If you have an immersion blender, lucky you, stick that guy in and blend everything up, if not, transfer everything carefully to a blender and blend away until everything is nicely pureed.