Sunset Soup

Butternut squash, sweet potatoes, carrots, and a green apple are roasted and pureed into a hearty soup that will keep you warm on cold winter days.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 140 Calories

Ingredients

• salt and ground black pepper to taste
• 1 teaspoon ground turmeric
• 2 cups vegetable broth
• 1 teaspoon ground coriander
• 3 carrots, peeled and chopped
• 2 sweet potatoes, peeled and chopped
• 1 butternut squash - peeled, seeded, and chopped
• 1 green apple - cored, peeled, and chopped
• 0.5 onion, chopped
• 0.5 teaspoon ground nutmeg
• 0.25 cup olive oil

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture.

Step 3

Bake in the preheated oven until golden and soft, about 45 minutes. Blend vegetable mixture in a blender or food processor until smooth; transfer to a large saucepan.

Step 4

Pour vegetable broth into pureed vegetables and season with coriander, turmeric, nutmeg, salt, and pepper. Cook soup over low heat until heated through, 10 to 15 minutes.