Sunset Soup recipe
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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 ½ onion, chopped ¼ cup olive oil 2 cups vegetable broth 1 teaspoon ground coriander 1 teaspoon ground turmeric ½ teaspoon ground nutmeg salt and ground black pepper to taste
Nutrition Info
- 139.9 caloriescarbohydrate: 24.1 gcholesterol: : -fat: 4.8 gfiber: 4.2 gprotein: 2 gsaturatedFat: 0.7 gservingSize: -sodium: 117.1 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Sunset Soup
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture.
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.
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.