• 1 large sweet potato (or a few small), peeled and diced
  • 6 medium sized carrots, peeled and diced
  • 1 small butternut squash, peeled and diced
  • 2 delicata squash, peeled and diced
  • 1 apple, diced
  • 4-5 cups of stock
  • 1/3 cup heavy cream or coconut milk
  • 1 tablespoon Sriracha
  • 1 tablespoon butter, olive oil, coconut oil, or your favorite fat
  • 1 onion, diced
  • 1 fresh jalapeno pepper, diced
  • a chunk of fresh ginger, grated
  • 4 cloves of garlic, minced
  • 1 teaspoon paprika
  • 1-2 teaspoons ground coriander
  • 3/4 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon nutmeg
  • a sprinkle of saffron
  • salt and pepper to taste
  • a few pieces of thick cut bacon, cooked and chopped into bits (reserve the fat for cooking the veggies in if you’d like)
  • 1 leek, sliced


  1. Peel and dice all your veggies.
  2. Fry up the bacon in a skillet, then crisp the leeks in the same pan with the bacon grease. Set aside
  3. Saute onions in butter/oil/fat in a sauce pan until translucent.
  4. Add garlic, ginger, and jalapeno and cook for 2 minutes.
  5. Add spices and stir.
  6. Add potatoes, carrots, squash, and stock. Bring to a boil. Cover and simmer for 10 minutes.
  7. Add apples. Stir. Cover and simmer for another 30 minutes.
  8. Turn off the heat on the soup and puree with an immersion blender (or very carefully in a regular blender – the Vitamix works great for this).
  9. Add cream or coconut milk, Sriracha, more salt and pepper if it needs it, and stir/blend some more to your desired consitency.
  10. Serve with bacon and crispy leeks on top.


  • This soup can easily be made vegan by omitting the bacon and using plant-based fat/cream/milk/stock.
  • You can also use any blend of autumn squash or different types of sweet potatoes depending on what’s in your harvest/pantry/store.
  • If you don’t like heat, feel free to omit the jalapenos and/or Sriracha.