Sunset Soup Recipe

  • 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
  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.

You may also like

Recipe of the Day|