Ingredients

• 1 butternut squash - peeled , seeded, and chopped
• 3 carrots , peeled and chopped
• 2 sweets potatoes , peeled and chopped
• 1 green apple - cored , peeled, and chopped
• ½ onion , chopped
• 0.25 cups olive oil
• 2 cups vegetable broth
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 0.5 teaspoons ground nutmeg
• salt and ground black pepper to taste

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture.
3. 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.
4. 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.

Nutrition per serving