Hearty and healthy root vegetable soup.
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.
Per Serving: 140 calories; protein 2g; carbohydrates 24.1g; fat 4.8g; sodium 117.1mg.