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As the darker evenings are coming in and we can feel a chill in the air, a wholesome soup recipe never disappoints. It’s an opportunity to tune in to some much needed nutrition and warmth for our bodies.

This Autumn Harvest soup recipe  is packed with nutritious ingredients like butternut squash, sweet potato, and apples, which provide vitamins, fiber, and a wonderful combination of sweet and savory flavors. The warming spices like cinnamon and nutmeg make it perfect for autumn.

Make your vegetable broth to start…

Vegetable broth is a liquid made by simmering or boiling a mixture of vegetables, herbs, and sometimes spices in water. It’s used as a base for soups, stews, sauces, and various other dishes. Vegetable broth is a versatile and vegetarian/vegan-friendly alternative to meat-based broths and stocks.

Here’s how you can make a basic vegetable broth:

– A variety of vegetables such as carrots, celery, onions, leeks, garlic, and bell peppers

– Herbs like parsley, thyme, bay leaves, and rosemary

– Spices like black peppercorns

– Water


1. Chop the vegetables. You can use a mix of scraps, peels, or whole vegetables. Put your chopped veg in to a large pot, add your herbs and spices.

2. Cover everything with cold water, usually around 8-10 cups of water for a large pot.

3. Bring the mixture to a boil, then reduce the heat to a simmer.

4. Let it simmer for about 30-45 minutes, occasionally skimming off any foam or impurities that rise to the surface.

5. After simmering, strain the broth through a fine-mesh sieve or cheesecloth to remove the solids, leaving you with a clear liquid.

6. Allow the vegetable broth to cool, and it’s ready to use in your recipes or can be stored in the refrigerator for a few days or frozen for longer storage.

Homemade vegetable broth is a flavorful and nutritious base for your soups and recipes.


Autumnal Harvest vegetable soup

Woman holding soup bowl


– 1 tablespoon olive oil

– 1 onion, chopped

– 2 cloves or crushed garlic

– 2 carrots, peeled and chopped

– 2 celery stalks, chopped

– 1 sweet potato, peeled and diced

– 1 butternut squash, peeled, seeded, and diced

– 1 apple, peeled, cored, and chopped

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 4 cups vegetable broth

– Salt and pepper to taste

– 1/2 cup coconut milk (or a dairy-free alternative)

– Chopped fresh parsley or chives for garnish



  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent.
  2. Add the chopped carrots, celery, sweet potato, butternut squash, and apple. Cook for a few minutes, stirring occasionally.
  3. Stir in the ground cinnamon and nutmeg to coat the vegetables and apples with the spices.
  4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the vegetables are tender, usually about 20-25 minutes.
  5. Season the soup with salt and pepper to taste.
  6. Blend to puree the soup until it’s smooth and creamy.
  7. Stir in the coconut milk to add creaminess and richness to the soup.
  8. Heat the soup gently if needed, and serve it hot. Garnish each bowl with chopped fresh parsley or chives for a burst of color and freshness.
Adding nutrition this Autum Main Article

Adding nutrition this Autum Main Article