Hearty and healthy root vegetable soup.
Original recipe makes 12 servings
Ingredients
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
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PREP
20 mins
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COOK
55 mins
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READY IN
1 hr 15 mins
Directions
- 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.
Nutrition
Calories: 140 kcal
Carbohydrates: 24.1 g
Cholesterol: 0 mg
Fat: 4.8 g
Fiber: 4.2 g
Protein: 2 g
Sodium: 149 mg