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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.