A vegan soup that will add great fall flavor to your table. Love the sweet and spicy flavor of this soup and it’s beautiful creamy flavor and fall colors. You can prepare a few days ahead of time and reheat and garnish when ready to serve.

A fall vegan soup that is so satisfying

yield: 4- 6 bowls


  • 24 oz chopped butternut squash, cut in 1/2 inch chunks
  • 2 carrots, peeled and roughly chopped
  • 1 large sweet onion, roughly chopped
  • 1 diced apple
  • 3 cloves garlic, smashed
  • 1 – 2″ piece fresh ginger, peeled and sliced
  • 1 can coconut milk
  • 3 cups vegetable stock
  • 2 -3 teaspoons turmeric powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • kosher salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon coconut oil
  • Chopped chives for garnish
  • Chili oil for drizzling
  • Croutons for garnish


Preheat oven to 425. Toss the squash with 2 tablespoons of olive oil and season with salt and pepper and garlic powder. Roast in oven for about 25 minutes, until tender and just turning golden on edges. While squash is roasting, heat a medium stock pot with 2 tablespoons of coconut oil and add onion, carrot, apple, ginger and garlic. Season with salt and pepper stirring frequently on medium heat until tender and fragrant. Add roasted squash to the other vegetables and pour in vegetable stock and turmeric until vegetables are just covered in liquid. Bring to a boil, cover and reduce to a simmer for about 30 minutes until all vegetables are soft and tender. Once cool enough to handle, purée soup in processor or blender (in batches if necessary) until smooth. Return to pot and add coconut milk and adjust for seasonings and smoked paprika and keep warm. Heat a small skillet with a tablespoon of oil until hot. Ladle soup in bowls and garnish with chopped chives and drizzle with chili oil and croutons. Serve immediately and enjoy!