Yin Yang Yogis Fall Harvest Soup

Yin Yang Yogis Fall Harvest Soup

We love fall. The nights are getting cooler and crisper, the crackling sounds of a roaring fire in the fireplace are comforting, and most importantly we love the smell of our favorite Fall Harvest Soup simmering on the stove. You can use any squash you prefer. But, we recommend using assorted squash for more complexity and depth than a mono-soup.

Makes a Large Soup Pot
1 Butternut Squash
1 Acorn Squash
1 Delicata Squash
1 Kombucha Squash (pumpkin & sweet potatoes are a delicious alternative too. But, this is the combination we used)
3 Sweet Onions
1 tablespoon Grape Seed Oil
3-6 Garlic Cloves to taste
1” piece of fresh Ginger, grated
1 tablespoon ground Sage
5 sprigs fresh Thyme
½ tablespoon Nutmeg
Cayenne Pepper to taste (optional)
1 32oz box of organic Veggie broth
1 cup Coconut Milk or plant based milk of choice
Sea Salt & Cracked Pepper to taste

Diced Apples
Sprouted Raw Pumpkin Seeds (we used the “Go Raw” brand found at our local organic market, you may substitute other nuts or seeds)
Coconut Milk for drizzle

Preheat oven to 400 degrees
Cut the squash in 1/2, scoop out stringy bits and seeds
Place the squash cut-side down on a greased baking pan (we like coconut oil spray)
Bake for 40-60 minutes, ovens vary, cook until a fork enters the squash easily

While the squash is baking, heat the grapeseed oil in a large skillet over medium to medium-high heat. Cut the onions in half and then cut into ¼” to ½ ” slices, add to skillet, stirring occasionally for 30 minutes until they start to carmelize.

When the squash is ready, remove from the oven and set aside to cool. When cool enough, scoop out flesh and place into a large stock pot. Add the onions, broth and spices, mix well and simmer over low to medium heat for 15 to 20 minutes. Add coconut milk and stir in well. In small batches puree in a high-speed blender until whipped into a creamy consistency, an immersion blender can also be used. Return to pot & bring to a simmer. Serve immediately in soup bowls garnished with diced apples, a sprinkle of the pumpkin seeds and a drizzle of coconut milk. This recipe makes a large pot of soup. But, believe us it disappears quickly, it really is THAT good. Enjoy, and Happy Fall!!!


One response to “Yin Yang Yogis Fall Harvest Soup

  1. Thanks for following my blog page – Shakti Studio – yours is quite interesting also

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