wholesome soup made with root vegetables.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture.
- 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.
- 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.
- 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!
Reviews
Love this, but curious about serving size. My husband is trying Noom and I’m pretty sure this is a tasty way to get his starchy veggies in. 140 calories per serving and 12 servings doesn’t help. I’m not good at solving for X. Thanks
okay I’m one of those- I changed the recipe. But holy this was good with very very small modifications. The only thing I did different was use homemade chicken broth and curry as suggested. Others are right though, the broth isn’t enough so I also added milk for creaminess. It is not only phenomenal, but EASY. 10/10
This is so delicious! My modifications – I used 4 cups of broth, added a clove of garlic, and subbed the nutmeg with cinnamon.
So good, I lived it!
used 4 cups of broth, 2 cups water, pureed veggies after adding 4 cups of broth in the pot. It is impossible to puree the veggies before hand in the blender, requires more liquid to do this
Awesome awesome awesome! Same as some of the most amazing squash soups I’ve had at the restaurant without all the cream!! I love that!! Only thing I would do differently is DOUBLE THE SPICES. Seems to have lots of flavour when it’s first made, but calms down the 2nd day too much. I love the spices flavour and want to keep them right through.
This soup is fabulous! I served at a luncheon & it was a big hit! I used more spices which gave it a kick to offset sweetness. Will definitely make again. And I made 2 days ahead & it was perfect.
Excellent soup!
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