Ingredients
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1 butternut squash - peeled, seeded, and chopped
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3 carrots, peeled and chopped
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2 sweet potatoes, peeled and chopped
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1 green apple - cored, peeled, and chopped
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½ onion, chopped
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¼ cup olive oil
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2 cups vegetable broth
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1 teaspoon ground coriander
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1 teaspoon ground turmeric
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½ teaspoon ground nutmeg
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salt and ground black pepper to taste
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture.
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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.
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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.
Cook's Notes:
For variety, add cinnamon or 1/2 cup half-and-half cream. Or make it a curried soup with cumin, curry powder, and chili to taste. Or for a more European flavor, season with paprika. Endless possibilities!
Nutrition Facts (per serving)
140 | Calories |
5g | Fat |
24g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 140 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Sodium 117mg | 5% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 4g | 15% |
Total Sugars 7g | |
Protein 2g | 4% |
Vitamin C 21mg | 23% |
Calcium 67mg | 5% |
Iron 1mg | 6% |
Potassium 532mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.