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My review
Sunset Soup
Nixx
"Hearty and healthy root vegetable soup."
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Ingredients
1 h 15 m servings 140 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- 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
Per Serving: 140 calories; 4.8 g fat; 24.1 g carbohydrates; 2 g protein; 0 mg cholesterol; 117 mg sodium. Full nutrition
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Reviews
Read all reviews 68 Ratings
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Most helpful critical review
2/26/2014
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 fo...
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2/26/2014
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 fo...
4/12/2017
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
1/21/2017
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. Se...