Hearty and healthy root vegetable soup.

Nixx

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Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

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

140 calories; protein 2g 4% DV; carbohydrates 24.1g 8% DV; fat 4.8g 8% DV; cholesterolmg; sodium 117.1mg 5% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/13/2018
This is so delicious! My modifications - I used 4 cups of broth added a clove of garlic and subbed the nutmeg with cinnamon. Read More
(1)

Most helpful critical review

Rating: 3 stars
02/27/2014
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 Read More
(4)
11 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/26/2014
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 Read More
(4)
Rating: 5 stars
01/03/2015
Excellent soup! Read More
(1)
Rating: 5 stars
09/13/2018
This is so delicious! My modifications - I used 4 cups of broth added a clove of garlic and subbed the nutmeg with cinnamon. Read More
(1)
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Rating: 5 stars
02/21/2017
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. Read More
Rating: 5 stars
10/27/2016
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. Read More
Rating: 5 stars
05/01/2017
So good I lived it! Read More
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Rating: 5 stars
02/25/2020
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 Read More
Rating: 3 stars
04/12/2017
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 Read More