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Sunset Soup
Vegan
Gluten Free
American

Sunset Soup

A vibrant, naturally sweet soup made with roasted butternut squash, carrots, and sweet potatoes.
Vegan
Gluten Free
American

Sunset Soup

A vibrant, naturally sweet soup made with roasted butternut squash, carrots, and sweet potatoes.

1 hr 15 mins

Prep Time

55 mins

Cook Time

Easy

Level

Serves 12

Servings

1 hr 15 mins

Prep Time

55 mins

Cook Time

Easy

Level

Serves 12

Servings

This gorgeous orange soup captures the essence of autumn in every spoonful. Roasting the vegetables brings out their natural sweetness, while warm spices like turmeric and coriander add depth and complexity. The addition of green apple provides a subtle tartness that perfectly balances the earthiness of the root vegetables. Whether you’re meal prepping for the week or serving guests, this comforting soup delivers both nutrition and flavor in abundance.

Ingredients

  • butternut squash
    1
    whole
  • carrots
    3
    whole
  • sweet potatoes
    2
    whole
  • green apple
    1
    whole
  • onion
    ½
    whole
  • olive oil
    ¼
    cup
  • vegetable broth
    2
    cups
  • ground coriander
    1
    teaspoon
  • ground turmeric
    1
    teaspoon
  • ground nutmeg
    ½
    teaspoon
  • salt and pepper
    to taste

Tips

  1. Add a can of coconut milk for extra creaminess and tropical flavor.

  2. Stir in fresh ginger and a pinch of cayenne for a warming kick.

  3. Top with toasted pumpkin seeds and a drizzle of cream for elegant presentation.

  4. Replace the apple with a pear for a different subtle sweetness.

Storage

Store leftover soup in the refrigerator for up to 5 days or freeze for up to 3 months. The soup may thicken when chilled, so add a splash of broth when reheating.

Steps:

Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.
Arrange Vegetables
Place the chopped butternut squash, carrots, sweet potatoes, apple, and onion on the prepared baking sheet. Drizzle the olive oil evenly over all the vegetables and toss to coat.
Roast the Vegetables
Roast in the preheated oven for about 45 minutes, or until the vegetables are golden brown and tender when pierced with a fork.
Blend Until Smooth
Transfer the roasted vegetables to a high-speed blender or food processor. Blend until completely smooth and creamy. You may need to work in batches depending on your blender size.
Finish the Soup
Pour the pureed vegetables into a large saucepan. Gradually stir in the vegetable broth, then add the coriander, turmeric, nutmeg, salt, and pepper. Cook over low heat for 10-15 minutes, stirring occasionally, until heated through and well combined.

Nutritions

  • Calories

    140 kcal

    Energy

    586 kJ

    Protein

    2 g

    Fat

    5 g

    Carbohydrates

    24 g

    Fiber

    4 g

    Sugars

    12 g

    Salt

    0.3 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Add a can of coconut milk for extra creaminess and tropical flavor.

  2. Stir in fresh ginger and a pinch of cayenne for a warming kick.

  3. Top with toasted pumpkin seeds and a drizzle of cream for elegant presentation.

  4. Replace the apple with a pear for a different subtle sweetness.

FAQ

While you can sauté the vegetables instead, roasting develops deeper flavors and natural caramelization that makes this soup special.
The vegetables should be golden brown around the edges and easily pierced with a fork. They should look slightly caramelized.
Absolutely! Acorn squash, delicata, or kabocha squash work wonderfully as substitutes for butternut squash.
Make sure to season generously with salt and pepper, and don’t skip the spices. The turmeric and coriander add important flavor depth.