Sunset Soup - cooking 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
1/2 onion, chopped
1/4 cup olive oil
2 cups vegetable broth
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground nutmeg
salt and ground black pepper to taste

Preparation

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.