While consumerville rushes us on to Christmas, the natural world takes a more gradual approach. Most of us completed our apple-picking trips weeks ago and, with any luck, found some fun ways to use our apples, but just the other day I saw a lovely little tree with its fruit at the top, still waiting to be plucked and enjoyed. (That tree sat at the edge of a property separated from the pavement by an ancient stone wall, which made me joke with my husband that I felt like St. Augustine, very tempted to pick something ripe that wasn’t mine.)

As winter slowly approaches and outdoor walks find us arriving home more and more eager for something warm, may I suggest this gloriously easy soup?

It will help you savor the gentle turning of the natural seasons, and, as a bonus, it offers an opportunity to use some of those apples you may still have around — especially if they’re no longer in their prime.

This soup is also gluten-free, dairy-free, nut-free, egg-free, and soy-free. And vegetarian, if you prefer.

Since the holidays are approaching, and the likelihood of having someone around your table who’s unable to eat certain types of food is rising, this is a great recipe to keep in your back pocket.

Those of us who struggle with food intolerances and allergies can often feel like a burden when we’re invited to a meal at the home of another. Home cooks who aren’t used to catering for special dietary needs can easily feel overwhelmed by it. Often, a well-meaning host would love to accommodate but finds herself having to offer the sufferer either a completely separate dish from everyone else, or a pre-packaged meal of substitutionary ingredients (which the packaging promises will taste “just like the real thing!”).

But this soup offers a chance for everyone to eat together. There’s no packaging or substitution — just the natural goodness of God’s earth. Rest assured that it is also, unlike so many allergen-friendly recipes, delicious. The balance in layers of flavor is what makes it pleasing to the taste buds: sweet, tart, and spicy, all in one spoonful. It’s so nice that it seems to murmur comforting words as you sip it down.

It’s also simple! There are only four ingredients, plus olive oil, salt, and pepper. In fact, it’s so simple that I hesitate to call this a proper recipe: it’s more of a flexible thing that you can adjust as you’d like. You can scale it up or down, and optional additions render it pleasing to crowds ranging from voracious yet picky toddlers at lunch to formal dinner party attendees on the first course.

The main principle is to use roughly equal parts sweet potato, red onion, and green apple, but it’s a very forgiving thing, so don’t be afraid to modify it. Those with picky eaters may want to increase the sweet potato and decrease the red onion, for example.

I hope you enjoy it.