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Home » Vegan Autumn Glow Soup

Vegan Autumn Glow Soup

By Kristina LaRue, RDN 29 Comments

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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.

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!

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.

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.

Vegan Autumn Squash 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 Squash Soup made with butternut and acorn squash and honey crisp apples is oh-so-comforting and healthy!

Grab a spoon errrrr some chewy sourdough bread because Vegan Autumn Glow Soup deserves sopping up with yummy bread.

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Autumn Squash 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 Autumn Squash Soup made with butternut and acorn squash and honey crisp apples is oh-so-comforting and healthy!

Vegan Autumn Glow Soup


★★★★★

5 from 3 reviews

  • Author: Kristina LaRue
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x
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Description

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 butternut and acorn squash, cauliflower, honey crisp apples, and coconut milk is oh-so-comforting and healthy!


Scale

Ingredients

  • 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
  • 1/4 cup coconut milk (or cream if not vegan)
  • pumpkin seeds for topping

Instructions

  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper, and arrange squash and cauliflower evenly on sheet.
  2. Coat vegetables with 1-2 teaspoons of coconut oil and season with salt and pepper.
  3. Bake for an hour until tender and golden brown.
  4. In large pot, sauté onion over medium heat in coconut oil until beginning to caramelize. Add apple and cook until softened.
  5. 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.
  6. Stir in broth and bring soup to a low boil.
  7. With an immersion blender, puree soup until creamy.
  8. Stir in maple syrup and cream.
  9. Serve warm with a sprinkle of pumpkin seeds, if desired.

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 196
  • Sugar: 13g
  • Sodium: 117mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 6g
  • Protein: 11g
  • Cholesterol: 0mg

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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.


MORE butternut SQUASH Recipes!

Chicken Pasta with Butternut Squash, Caramelized Onions, and Tart Cherries

Butternut Squash Lasagna

Brussels & Butternut Naan Pizza

Slow Cooker Steak Nachos with Spicy Butternut Squash Queso

Butternut Squash Chili Mac

Kristina LaRue, RDN

Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!

If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!

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Filed Under: lunch, soup Tagged With: acorn squash, butternut squash, coconut milk, honey crisp apple, maple syrup, onion, pumpkin seeds

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Comments

  1. Faye says

    November 13, 2017 at 4:26 pm

    Hi. This looks wonderful, but do you have the
    Nutrition info/ calorie count?

    Reply
    • Kristina LaRue, RD, CSSD says

      November 14, 2017 at 6:49 pm

      Thanks Faye– the recipe has been updated with nutrition analysis!

      Reply
  2. Anne Marie says

    October 26, 2017 at 4:04 pm

    I love the bowls, or more like buckets, that you have in the pictures. Where are they from?

    ★★★★★

    Reply
    • Kristina LaRue, RD, CSSD says

      October 26, 2017 at 4:37 pm

      They are from crate and barrel 🙂

      Reply
  3. Becky says

    October 6, 2017 at 9:37 am

    Sounds so delicious! Do you know the nutrition analysis (for someone who has diabetes)? Thank you!

    Reply
    • Kristina LaRue, RD, CSSD says

      November 14, 2017 at 6:49 pm

      Hi Becky! The recipe has been updated with nutrition analysis 🙂

      Reply
  4. Agness of Run Agness Run says

    October 2, 2017 at 9:39 am

    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?

    Reply
    • Kristina LaRue, RD, CSSD says

      November 14, 2017 at 6:04 pm

      I’m sure you could totally use honey instead! Haven’t tasted it but would still be delish.

      Reply
  5. Maria | whatismaria..com says

    September 26, 2017 at 2:09 am

    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!

    Reply
    • Kristina LaRue, RD, CSSD says

      November 14, 2017 at 6:05 pm

      Awww, thanks Maria! I’m glad you are here too!

      Reply
  6. Shalini says

    September 25, 2017 at 9:17 am

    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!!

    Reply
    • Kristina LaRue, RD, CSSD says

      November 14, 2017 at 6:06 pm

      ooooo great idea! In fact I’ve made this soup for friends at a dinner party before. 🙂

      Reply
  7. Ellen McCannon says

    September 22, 2017 at 9:31 pm

    If I were to buy already diced squash, like Trader Joe’s sells…how much would I need?

    Reply
    • Kristina LaRue, RD, CSSD says

      September 22, 2017 at 9:38 pm

      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.

      Reply
  8. Dannii says

    November 28, 2016 at 1:46 pm

    It is so the perfect weather for this kind of soup. It’s freezing here today.

    Reply
    • Kristina LaRue, RD, CSSD says

      November 28, 2016 at 3:20 pm

      It’s been colder here lately too! Which I’m so pumped about.

      Reply
  9. swayam says

    November 28, 2016 at 1:27 pm

    God I wish i got squash this easily in India. The color is just gold and the flavors sound so enticing! Love it

    Reply
    • Kristina LaRue, RD, CSSD says

      November 28, 2016 at 1:44 pm

      ahhh bums… here’s to hoping you land yourself some squash soon.

      Reply
  10. Janette@CulinaryGinger.com says

    November 28, 2016 at 12:59 pm

    This soup has everything I’m looking for, fast, healthy, easy and delicious. I’ll be making this soon.

    Reply
    • Kristina LaRue, RD, CSSD says

      November 28, 2016 at 1:44 pm

      thanks!! hope you enjoy.

      Reply
  11. Kasey @ Spill the Greens says

    November 28, 2016 at 11:31 am

    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!

    ★★★★★

    Reply
    • Kristina LaRue, RD, CSSD says

      November 28, 2016 at 1:44 pm

      Same here! I live by that motto. More for me.

      Reply
  12. Meg | Meg is Well says

    November 28, 2016 at 11:16 am

    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!

    ★★★★★

    Reply
    • Kristina LaRue, RD, CSSD says

      November 28, 2016 at 11:27 am

      AMEN! I’m craving all the goodness of butternut and coconut post Thanksgiving. 🙂

      Reply

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Thanks for stopping by Love & Zest. I’m Kristina LaRue, RDN (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. Here on L&Z, I share healthy-ish recipes that fuel the whole family. I'm a fan of adding veggies to everything and recipes that make mom life easier.
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