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.