Falling leaves, PSLs, cozy sweaters…fall is pretty amazing, right? It’s even better when you have healthy foods to satisfy the comfort-food cravings that always strike this time of year. (Anyone else having a major mac and cheese attack since the weather got colder?) This seasonal, vegan soup satisfies your need for creamy, warming soup—and is full of beta-carotene, an antioxidant that converts to vitamin A in the body, thanks to a plethora of butternut squash and pumpkin.
Photos by Ana Stanciu
Both veggies get nice and creamy when they’re pureed, so there’s no need for dairy in this velvety soup. (Although a swirl of Greek yogurt wouldn’t be out of place, either.) Sage also has antioxidants, and is a memory enhancer and anti-inflammatory ingredients. This autumnal dish is already comforting and warming, but you can make it even more so by adding in a little fresh ginger, or sprinkling your bowl with nutmeg or extra black pepper. Just add bread or crackers and you have your new fave fall soup.
- 8 cups vegetable broth (organic and yeast-free) OR water
- 1 bay leaf
- 4 cups chopped butternut squash
- 2 cups chopped pumpkin
- 2 stalks celery, chopped
- 1 large onion, chopped
- ½ bunch fresh sage (or 3 to 4 teaspoons dried sage)
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- Add vegetable broth (or water), bay leaf, butternut squash, pumpkin, celery, and onion to a large soup pot. Place on medium high heat and cook for about 30 minutes (or until the squash is soft). Add sage, salt, and pepper. Simmer for another 3 to 5 minutes.
- You can serve this soup as is, or make it smooth by blending it in batches with a blender or using an immersion blender.