Name: Sunset Soup
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Butternut squash - peeled, seeded, and chopped - 1; Carrots, peeled and chopped - 3; Sweet potatoes, peeled and chopped - 2; Green apple - cored, peeled, and chopped - 1; Onion, chopped - ½; Olive oil - ¼ cup; Vegetable broth - 2 cups; Ground coriander - 1 teaspoon; Ground turmeric - 1 teaspoon; Ground nutmeg - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon

Ingredients for - Sunset Soup

1. Butternut squash - peeled, seeded, and chopped 1

2. Carrots, peeled and chopped 3

3. Sweet potatoes, peeled and chopped 2

4. Green apple - cored, peeled, and chopped 1

5. Onion, chopped ½

6. Olive oil ¼ cup

7. Vegetable broth 2 cups

8. Ground coriander 1 teaspoon

9. Ground turmeric 1 teaspoon

10. Ground nutmeg ½ teaspoon

11. Salt and ground black pepper to taste ½ teaspoon

How to cook deliciously - Sunset Soup

1 . Stage

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

2 . Stage

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

3 . Stage

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 . Stage

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.