First Days of Fall Soup

This is a perfect recipe for those warm days and cool nights as we transition from Summer to Fall. Together, the veggies and spices will remind you of the bright flavors of Summer and welcome in the savory flavors of Fall. Choose your favorite early Fall apples for a sweet and tangy crisp. Perfect with a chunk of crusty whole-grain bread.


1 1/2 tablespoons canola oil
3 stalks celery, chopped
1 large onion, chopped
2 cloves garlic, minced
4 cups veggie broth
3 cups water
1 cup chopped carrots
1 green summer squash, diced
2 cups butternut squash cubes
1 large potato, cubed
1 can northern beans, rinsed and drained
1/2 teaspoon dried sage
3/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
2 tablespoons dried dill
1 tablespoon Dijon mustard
2 large apples, cored and diced
4 cups chopped kale or chard
1 tablespoon apple cider vinegar
Salt and pepper, to taste
Goat cheese


Heat oil over medium heat in large saucepan. Sauté garlic, onion, and celery for 5 to 7 minutes or until softened. Add remaining vegetables and spices (up to and including dried dill). Bring to boil. Reduce heat, cover, and simmer for 25 minutes. Remove cover, and stir in mustard, apples, kale, and vinegar during last 5 minutes of cooking. Season with salt and pepper, to taste. Serve topped with a sprinkle of goat cheese.

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