Sunset Soup

Sunset Soup

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Nixx
Recipe by  Nixx

“Hearty and healthy root vegetable soup.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

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

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Review (1)

Rate This Recipe
LindaT
0

LindaT

For my tastes, the seasonings needed some help. It was a rather sweet soup with the squash apple carrots and sweet potato. I added some chipotle and lots of salt and pepper. One thing that I found was really off was the amount of broth. 2 cups was not nearly enough.. I used 4 plus some water and it still was a very thick soup. Buy at least one paper carton of vegetable broth when you make this... if not more

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 140 cal
  • 7%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 24.1 g
  • 8%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Curried Butternut Squash Soup with Lime Cream

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Nancy's Butternut Squash and Apple Soup