Sunset Soup

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

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.