Preparing for Postpartum Meal Prep for Nourishment: Garden Veggie Autumn Soup

Hello Momma,

There’s something about a pot of soup simmering on the stove that slows everything down. The scent of garlic and herbs, the gentle bubble, the warmth that fills the kitchen — it’s comfort in its simplest form. For Soup Week, I’ve been gathering recipes that nourish deeply, especially for postpartum recovery or the slower rhythm of autumn. Each one is full of grounding ingredients, warm spices, and gentle nourishment for body and soul.

Today’s recipe is one of my favorites: my Garden Veggie Autumn Soup. It’s packed with chickpeas, roasted butternut squash, garden greens, and aromatic herbs, with coconut milk adding a creamy touch that makes every spoonful comforting and rich. It’s hearty enough for dinner but still feels light and nourishing. the perfect bowl to bring you back to center on a cool day.

Garden Veggie Autumn Soup

Ingredients

🌿

• 4 tbsp olive oil

• 3 celery sticks, finely diced

• 3 carrots, finely chopped

• 5 garlic cloves, finely chopped

• 4 sprigs thyme, leaves picked

• 3 sprigs rosemary, finely chopped

• ½ cup coconut aminos

• 1 tsp garlic powder

• Sea salt and pepper, to taste

• 3.5 cups chopped tomatoes

• 4 cups chicken bone broth

• 2 cups soaked chickpeas

• 1 butternut squash, halved and sliced

• 1 cup full-fat coconut milk

• 2 cups chard, finely shredded

Instructions

1️⃣ Roast the squash:

Preheat the oven to 400°F. Place the butternut squash halves, sliced, on a baking sheet and roast for 20–30 minutes until tender and lightly caramelized.

2️⃣ Sauté the base:

Heat olive oil in a large pot over medium heat. Add celery, carrots, and garlic. Sauté for 5–7 minutes until softened and fragrant.

3️⃣ Add herbs and flavor:

Stir in thyme, rosemary, coconut aminos, garlic powder, and salt and pepper. Cook for another minute to release the aromas.

4️⃣ Simmer the soup:

Add chopped tomatoes, bone broth, and chickpeas. Bring to a gentle boil, then reduce to low and simmer for 30 minutes.

5️⃣ Add roasted squash:

Gently fold in the roasted butternut squash slices and simmer for another 5–10 minutes to let the flavors meld.

6️⃣ Finish with coconut milk and greens:

Stir in coconut milk and chard. Simmer for 5 minutes until the greens wilt. Adjust seasoning as needed.

7️⃣ Serve warm:

Ladle into bowls and drizzle with olive oil or sprinkle with fresh herbs before serving.

This soup is rich in minerals, plant-based protein, and warmth. the kind of bowl that nourishes you deeply from within. Each recipe in Soup Week is meant to help you warm, nourish, and cocoon — whether you’re in the early postpartum months, tending to your body through fertility, or simply moving more slowly this season.

Wishing you all the healing!