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Hearty and healthy root vegetable 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
- ½ onion, chopped
- ¼ cup olive oil
- 2 cups vegetable broth
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground nutmeg
- salt and ground black pepper to taste
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture.
Step 3
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.
Step 4
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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 140 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 4% |
| Sodium117mg | 5% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber4g | 15% |
| Total Sugars7g | |
| Protein2g | |
| Vitamin C21mg | 104% |
| Calcium67mg | 5% |
| Iron1mg | 6% |
| Potassium532mg | 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.
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