Fall Soup (Vegan or Non-Vegan)

Soup is one of those cozy and comforting things— warming, grounding and flavorful, no matter what time of year. Making it from scratch is easy and so helpful to have around for times when you don’t have time or feel like cooking (which for me is often!). Making big batches and freezing containers I find extremely helpful. I also love adding different spices each time for variety, flavor and health benefits.  This soup, made with vitamin-rich butternut squash is a helpful one to have around!


  • 4 tablespoons ghee or (grassfed) butter or coconut oil

  • 1 onion, chopped

  • 1 Granny Smith apple, peeled, cored and chopped

  • 2 teaspoons dried sage

  • 1 butternut squash, peeled, seeded and cut into chunks

  • 4 cups chicken broth, bone broth or vegetable broth

  • ¼–½ cup coconut milk

  • a pinch or two of nutmeg

  • sea salt and pepper


  1. In a large pot over medium heat, melt oil or butter/ghee.

  2. Add onion, apple and sage and cook, stirring occasionally, for 8 minutes.

  3. Add squash and broth. Bring to a simmer and cook until squash is tender, 15–20 minutes.

  4. Transfer mixture to a blender (or use an immersion blender), working in batches if necessary, and puree until smooth. (Be careful blending hot liquids!)

  5. Return to the pot, stir in coconut milk to reach desired consistency.

  6. Heat through and season with a pinch or two of nutmeg, sea salt and pepper to taste before serving.