Sunset Soup

Name: Sunset Soup
Ingredients: 1 butternut squash - peeled, seeded, and chopped; 3 carrots, peeled and chopped; 2 sweet potatoes, peeled and chopped; 1 green apple - cored, peeled, and chopped; 1/2 onion, chopped; 1/4 cup olive oil; 2 cups vegetable broth; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon ground nutmeg; salt and ground black pepper to taste

11 ingredients

4 steps

Ingredients

1 butternut squash - peeled, seeded, and chopped
3 carrots, peeled and chopped
2 sweet potatoes, peeled and chopped
1 green apple - cored, peeled, and chopped
1/2 onion, chopped
1/4 cup olive oil
2 cups vegetable broth
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground nutmeg
salt and ground black pepper to taste

Directions

1

Preheat oven to 375 degrees F (190 degrees C).
2

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