Sunset Soup Recipe

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Brief

Prep 20 mins

Cook: 55 mins

Total: 1hr15 mins

Servings: 12

Yield: 12 servings

Sunset Soup Recipe

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

Soup, Stew and Chili

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.

Nutritional Information

Sunset Soup Recipe

Servings Per Recipe:12

Calories: 139.9

% Daily Value *

Protein: 2g 4%

Carbohydrates: 24.1g 8%

Dietary Fiber: 4.2g 17%

Sugars: 6.5g

Fat: 4.8g 8%

Saturated Fat: 0.7g 4%

Vitamin A Iu: 18484.8IU 370%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.3mg 17%

Vitamin C: 20.8mg 35%

Folate: 32.5mcg 8%

Calcium: 67mg 7%

Iron: 1.1mg 6%

Magnesium: 44.2mg 16%

Potassium: 532.1mg 15%

Sodium: 117.1mg 5%

Thiamin: 0.1mg 14%

Calories From Fat: 43.6

*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.