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
- 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.
