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Autumn Harvest Savory Soup - Vegan ©Deborah Barr 2005-16.    


1 winter squash (buttercup, butternut, hubbard or acorn)                                                

1 onion, medium dice                      

2 TB. sesame or olive oil


1 inch strip kombu sea vegetable

 8-10 cp. water

1 tsp. each dried sage and dried thyme

¼ cp. finely chopped parsley

2 ribs celery, sliced

Scallions for garnish, thinly sliced

1 spaghetti squash

4 ears corn or 2 cps. frozen organic corn


5 tsp. Miso – I like Chickpea Miso or Millet Miso in this soup or use bouillon instead of miso

If using fresh corn, cut the corn from the cobs and simmer the cobs along with the kombu in 8-10 cups of water for about 15 minutes.  Discard the cobs, chop the kombu and add it back to the stock.  This makes a delicious stock.  If using frozen corn, follow directions below.

Cover the spaghetti squash with foil and bake whole for 30 minutes at 375 degrees in a baking dish with a few inches of water.  After cooked, cut spaghetti squash vertically and remove seeds. With a fork, remove spaghetti squash from skin and set aside.

Heat the oil in a heavy soup pot.  Add onions and a pinch of sea salt and sauté over medium high heat for 3-5 minutes, stirring often so that onions do not burn or turn brown.  Add sage, thyme, and celery and continue sautéing another 5-6 minutes.

Scrub the winter squash and cut into one-inch cubes.  I buy organic squash and do not peel it.  The skin will soften, especially if using butternut.  It’s always best to use the whole food.                    

Add the water to the sautéed vegetables and bring water to boil.   Add the cubed winter squash to the stock and simmer 5-10 minutes.  Add the corn and spaghetti squash and simmer 10 minutes more.

Puree the miso in small amount of the soup stock and stir into the soup.  Simmer 3-5 minutes more.  Turn off heat and add parsley and scallions.

 Tips from Deborah

You can use vegetable bouillon instead of miso. If using liquid bouillon adjust the water accordingly. I like Imagine brand of vegan un-chicken broth, and Rapunzel dried bouillon cubes.

Use Imagine’s creamy Butternut Squash soup as a base and adjust the water accordingly.  Omit the miso.

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Feel free to use this recipe in your print or electronic publication at no charge. I do ask, however, that you send an email to and let me know in what publication you will use it, and when it will be published. We do also require that you use bio and copyright information  (and photo if you wish) and mail a copy of the publication or link to online publication, once published.

Deborah Barr, 31-year Holistic Health and Nutrition Counselor/Coach, speaker, and author, has helped thousands of clients reverse health and weight issues; achieve emotional harmony, radiant health, passion, peaceful living, work-life balance, and a life they love.  In 1985 she founded Whole Health Resources, the premier Holistic Health Center in Pittsburgh.  WHR’s mission is to promote the healing and development of body, mind and spirit, and to teach an understanding of the relationship between diet, attitudes, lifestyle and wellness. She offers free help through 2 e-newsletters, Holistic Weight Loss, and Whole Health Matters, and free articles.   Subscribe to newsletters




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