This is my favorite time of the year for so many reasons.  I love the crisp air outside, watching the leaves change colors, pumpkins, spiced scents and the bounty of “farm fresh” fall foods.  It’s about this time that I break out the sweaters, slippers and start making yummy, healthy fall soup recipes.  I love soups, stews and chili dishes this time of year.

Today I decided to cook up one of the fall recipes from my “Feel Fabulous for Fall Clean Eating Program.”  I love eating seasonally and experiencing all of the benefits.  Not to mention the variety of fall foods and trying new things.  Right now, I am roasting vegetables for my Sweet Potato, Apple & Sage Soup, and my house smells AMAZING!!!  This soup is perfect for any meal.  It’s so delicious that I would even serve it to friends and family on Thanksgiving.  It’s THAT good!

I know that fall is a busy time.  It’s a busy time for me too!  That’s why I like to keep things simple and easy through the fall season.  Kiddos are back to school, the holidays are approaching, and we know how crazy the last quarter of the year can be before we welcome 2017.  Can you believe it?  Anyhow, that’s why I like to keep things to the basics.  I am a huge fan of crock pot meals, making extra supper for lunch the next day and using simple ingredients that are easily accessible.

I love the combination of flavors in this easy recipe.  I’m telling ya, you’re house will smell so yummy!  These ingredients are ones that I usually have on hand, so when I was craving soup, I knew exactly what I wanted to try.  I welcome you to try it and let me know what you think.  The vegetables roasted up beautifully and simmered well with the broth.  You can add any toppings that you like.  It’s delicious plain too!  Sometimes I add a few pumpkin seeds (garnish on top) for crunch and an extra fall “kick.”



Makes 4 servings


3 to 4 large sweet potatoes, chopped
1 apple, chopped
1 onion, chopped
2 tablespoons coconut oil, melted
1 teaspoon cinnamon
½ teaspoon nutmeg
4 cups vegetable broth
6 to 8 fresh sage leaves, chopped (OR 1 teaspoon dried sage)


Preheat your oven to 400 degrees Fahrenheit. Add chopped sweet
potatoes, apple, and onion to a large bowl. Drizzle with coconut oil, cinnamon, and
nutmeg. Mix until well coated. Bake in the oven for about 30 minutes until
everything is soft and brown around the edges. Remove from the oven and let it
cool for 10 to 15 minutes.
Move the baked vegetables to a large soup pot and add broth and sage.
Simmer for 10 to 15 minutes. Use an immersion blender or a high-speed blender to make a smooth soup.  This soup stores well in the fridge too.  In case you have some leftover.
Please comment below and let me know what you think of the recipe. I welcome you to contact me if you have any questions or suggestions.  I would love to hear from you and hear your thoughts about ideas for future recipes
IF YOU WOULD LIKE MORE INFORMATION about MY “FEEL FABULOUS FOR FALL” CLEAN EATING PROGRAM, you can check out the link here: “Feel Fabulous for Fall” 14 Day Clean Eating Program