Sunset Soup

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

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.

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

Categories

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