3 Fall Soup Recipes

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3 Fall Soup Recipes

As the temperatures drop and comfort food season officially takes over, a hearty bowl of soup is just what our bodies are craving. Fortunately, comfort foods can still be healthy! Our 3 favorite Fall Soup Recipes ladle up a nutritious meal that is perfect to curl up with on a chilly fall evening. So Cozy!


Incredibly delicious and full of healthy veggies, this vibrantly Green Thai Coconut Soup is one of our favorites. It’s a huge hit every time we serve it. We love that something so flavorful and delicious, can also be so healthy and easy to put together. Win-win-win!


  • 6 cups broccoli, roughly chop & stems removed

  • 1/2 white onion, chopped

  • 1 small shallot

  • 4-5 cloves garlic

  • 2-3 cups vegetable broth, depending on desired thickness

  • 1 can coconut milk (full-fat)

  • 1 tablespoon olive oil

  • 4 cups spinach

  • 3 tablespoons green curry paste

  • salt and pepper, to taste

  • cayenne pepper, to taste (optional)

Toppings: raw cashews, lemon, zested, red pepper flakes, scallions


  1. Heat olive oil over medium heat. Add white onion, a pinch of sea salt, pepper, and a sprinkle of cayenne pepper - if using. Cook, stirring regularly until onions are slightly softened - 3-5 minutes. Add shallot and garlic, and cook for 2-3 more minutes. Careful not to burn the garlic.

  2. Add curry paste and cook for 1 minute. Add coconut milk, vegetable broth, and broccoli. Turn heat to med-high, bring to a boil, then reduce heat, cove and simmer until broccoli is cooked through (5-7 minutes)

  3. When the soup is finished, remove the pan from heat and fold in spinach. spoon soup into a blender (or use an immersion blender) and blend soup until smooth. Add salt and pepper to taste. Serve with desired toppings.


Photo: Linda Xiao for The New York Times. Food stylist: Monica Pierini - NYT Cooking

This Lentil & Sweet Potato Curry is the perfect comfort food. Especially on a chilly, Sunday evening in fall. So cozy! It was all made in one pot, in less than an hour....a perfect bowl of healthy goodness.


  • 2 tablespoons extra virgin olive oil

  • 1/2 yellow onion, chopped

  • 1 inch fresh ginger, grated

  • 2 cloves garlic, minced

  • 2 sweet potatoes, peeled and cubed

  • 1 tablespoon yellow curry powder

  • 1/2 teaspoon cayenne pepper, more or less to taste

  • 4 cups low-sodium vegetable broth or water

  • 3/4 cup red lentils

  • 1 teaspoon salt, more or less to taste

  • 1 can full-fat coconut milk

  • 2 cups baby spinach, chopped

  • 2 cups cooked basmati rice for serving

Toppings: fresh cilantro, unsweetened coconut flakes + chopped cashews


  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 1 minute. Stir in the curry powder and cayenne and cook another minute.

  2. Add the broth and lentils. Season with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.

  3. Stir in the coconut milk and spinach, cook 5 minutes. Remove from heat.

  4. To serve, add rice to a serving bowl and ladle the soup on top. Garnish with cilantro, coconut flakes and cashews.


Our all-time favorite Butternut Squash Soup recipe. This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. It’s super-easy to make, naturally gluten-free and vegan, and SO incredibly cozy and delicious.


  • 1 yellow onion, roughly chopped

  • 4 cloves garlic, minced

  • 1 carrot, peeled and roughly chopped

  • 1 apple, cored and roughly chopped

  • 1 medium (about 3–4 lbs) butternut squash, peeled, seeded and diced

  • 3 cups veggie broth

  • 1 sprig fresh sage

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly-ground black pepper

  • 1/8 teaspoon cayenne

  • pinch of ground cinnamon

  • 1/2 cup canned coconut milk

Toppings: diced apple, toasted almonds, fresh herbs, drizzle of coconut milk, smoked paprika, handful of micro-greens or arugula.


  1. Heat 1-2 Tablespoons of olive oil in a large soup pot. Add diced onion and saute for 5 minutes, stirring occasionally. Add minced garlic and saute for 1-2 minutes, until fragrant.

  2. Add vegetable stock, carrot, apple, butternut squash, sage, salt, pepper, cayenne and cinnamon. Toss to combine.

  3. Cook on medium-high until the mixture reaches a simmer. Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork.

  4. Remove and discard the sage. Stir in the coconut milk.

  5. Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.) Taste, and season with additional salt, pepper and cayenne as needed.

  6. Serve warm, topped with your desired garnishes