Vegan Autumn Glow Soup is a seasonal favorite and my personal health elixir.
The flavors of this soup are just what you need on a chilly day. This Vegan Autumn Glow Soup made with roasted butternut and acorn squash, honey crisp apples, and cauliflower is oh-so-comforting and healthy!
I make this soup ALL THE TIME during the cooler months because it reminds me of my favorites flavors of the season. I love getting the Autumn Squash Soup from Panera Bread so this is a copycat recipe that I made at home so that I can enjoy it OVA AND OVA AND OVA again!
With the hustle and bustle of this holiday season all I want is easy and simple. Just a few ingredients and bam… Vegan Autumn Glow Soup in my life. YUMMMM!
The simplicity of this recipe is what I love about this soup –>
ROAST the squash and cauliflower.
SAUTEE onions and an apple in a pot.
And BLEND IT into smooth and creamy soup perfection.
STIR in that coconut milk baby…. and a little maple syrup. OH SO GOOD.
Grab a spoon errrrr some chewy sourdough bread because Vegan Autumn Glow Soup deserves sopping up with yummy bread.
- 1 butternut squash, halved and deseeded
- 1 acorn squash, halved and deseeded
- 1 medium head cauliflower (about 4 cups florets)
- 1 tablespoon coconut oil, divided
- 1 yellow onion, diced
- 1 honey crisp apple, diced
- 1 teaspoon fresh sage
- 32 ounces vegetable broth (or chicken broth if not vegan)
- 2 tablespoons maple syrup
- ¼ cup coconut milk (or cream if not vegan)
- pumpkin seeds for topping
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper, and arrange squash and cauliflower evenly on sheet.
- Coat vegetables with 1-2 teaspoons of coconut oil and season with salt and pepper.
- Bake for an hour until tender and golden brown.
- In large pot, sauté onion over medium heat in coconut oil until beginning to caramelize. Add apple and cook until softened.
- Scoop acorn squash and butternut squash out of skin and add to soup pot along with cauliflower. Stir in sage and season with salt and pepper.
- Stir in broth and bring soup to a low boil.
- With an immersion blender, puree soup until creamy.
- Stir in maple syrup and cream.
- Serve warm with a sprinkle of pumpkin seeds, if desired.
MORE butternut SQUASH Recipes!
Chicken Pasta with Butternut Squash, Caramelized Onions, and Tart Cherries
Brussels & Butternut Naan Pizza
Slow Cooker Steak Nachos with Spicy Butternut Squash Queso
Hi I’m Kristina LaRue, millennial mom of two active and hungry boys, which makes me an around the clock milkmaid and cheerio picker upper. Here on Love & Zest, I share (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood.
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I’ve been having squash everything lately, especially butternut and acorn squash-they just combine so well with so many different flavors. The coconut milk and maple syrup combo sounds delicious to me and this is perfect to eat after the excess of Thanksgiving!
AMEN! I’m craving all the goodness of butternut and coconut post Thanksgiving. :)
We have such an abundance of squash hanging out in my pantry, I’m going to have to try this! My husband isn’t a big squash fan…but that’s totally fine. More for me! I love the combination of maple syrup and coconut milk. Sounds really fabulous, and super nourishing!
Same here! I live by that motto. More for me.
This soup has everything I’m looking for, fast, healthy, easy and delicious. I’ll be making this soon.
thanks!! hope you enjoy.
God I wish i got squash this easily in India. The color is just gold and the flavors sound so enticing! Love it
ahhh bums… here’s to hoping you land yourself some squash soon.
It is so the perfect weather for this kind of soup. It’s freezing here today.
It’s been colder here lately too! Which I’m so pumped about.
If I were to buy already diced squash, like Trader Joe’s sells…how much would I need?
I’d use about 2 cups diced. I love buying pre diced squash too, and if they don’t have that I will usually ask the produce department to slice the whole squash in half for me so that I don’t have to fear cutting my fingers in the process.
This soup is perfect for cold weather and looking like healthy as well. It will be fun to have it with friends in evening get together :) Thanks for sharing!!
ooooo great idea! In fact I’ve made this soup for friends at a dinner party before. :)
I’m so glad I discovered your website because your photography and recipes are amazing! I’m usually not a fan of fall because I don’t like being cold but the thought of eating meals like this makes me appreciate it a lot more ;D Thanks for sharing!
Awww, thanks Maria! I’m glad you are here too!
This is an awesome recipe for a creamy and mouth-watering soup. My family will love it! Is it possible to use honey rather than maple syrup, Kristina?
I’m sure you could totally use honey instead! Haven’t tasted it but would still be delish.
Sounds so delicious! Do you know the nutrition analysis (for someone who has diabetes)? Thank you!
Hi Becky! The recipe has been updated with nutrition analysis :)
I love the bowls, or more like buckets, that you have in the pictures. Where are they from?
They are from crate and barrel :)
Hi. This looks wonderful, but do you have the
Nutrition info/ calorie count?
Thanks Faye– the recipe has been updated with nutrition analysis!