Best Roasted Butternut Squash Apple Potato Soup

Make my easy Roasted Butternut Squash Apple Potato Soup with yellow zucchini, white onion, and cinnamon, nutmeg, and ginger for the best warm fall flavor in a dutch oven, slow cooker, or pressure cooker. Beautifully garnished with coconut milk, paprika, and toasted pumpkin seeds.

Making roasted butternut squash apple potato soup.

My easy roasted butternut squash apple potato soup recipe has all the delicious flavor of the original. And it’s supercharged with some additional vegetables and natural sweetness.

I’ve added a fresh juicy apple to bring a depth of flavor that blends perfectly with the garlic, cinnamon, ginger, and nutmeg. For additional creaminess and nutrition, I’m adding a red potato and yellow zucchini. Then, the soup is garnished with a ribbon of coconut milk and toasted pumpkin seeds. 

My butternut squash apple soup recipe is a perfect side dish for a Thanksgiving dinner or a quick lunch during warm winter months. Add chicken or bacon to elevate it to a filling meal. This is the best butternut squash soup recipe for a sweet and savory flavor that can be easily made in a cast iron Dutch oven, slow cooker, or pressure cooker. 

YouTube video

Why You’ll Love This Butternut Squash Soup Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

Here is everything you need to make the best-tasting roasted butternut squash apple potato soup:

Butternut Squash: You can substitute the butternut squash with other types of winter squash, such as acorn squash or pumpkin. You can also use sweet potatoes.

Apple: Any sweet apple variety, like Gala, Fuji, or green apple, can replace the apple in the recipe. If you prefer a different flavor, you could also try pears. The fresh fruit will all add the perfect amount of sweetness.

Red Potato: You can replace the red potato with other potatoes, such as russet or Yukon Gold. The potato adds a creamy texture.

Yellow Zucchini: Substitute yellow zucchini with green zucchini or any other summer squash variety.

White Onion: Use red or yellow onions as a substitute for white onions.

Butter: To make the soup vegan, you can use plant-based butter or a neutral oil like olive oil or coconut oil.

Garlic: If you don’t have fresh garlic, you can use garlic powder or garlic paste. Approximately 1/8 teaspoon of garlic powder is equivalent to one clove of garlic.

Vegetable Stock: You can use chicken stock or chicken broth if you’re not vegetarian. For a vegan option, use mushroom or vegetable broth.

Coconut Milk: If you don’t have coconut milk, you can use heavy cream, half-and-half, or a non-dairy milk like almond milk or soy milk to enhance this creamy butternut squash soup.

Salt: You can use sea salt, kosher salt, or any other type of salt you have on hand.

Cinnamon: Substitute with pumpkin spice or a mix of ground cloves and ground nutmeg.

Nutmeg: You can use ground allspice or ground cloves as an alternative.

Ginger: Fresh ginger can be replaced with ground ginger. Use 1/4 teaspoon of ground ginger for each tablespoon of fresh ginger.

Pepper: You can use freshly ground black pepper or white pepper as per your preference.

How to Make My Roasted Butternut Squash Apple Potato Soup Recipe

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F. Place your butternut squash on a cutting board and carefully cut off the bottom and the top of the squash. Begin by pressing your knife into the skin about 1/2″ and work your way around the end of the squash. When you get back to your starting point, push your knife deeper into the squash and cut off the end.

Then, place your squash upright and carefully slice it in half down the middle. Keep both hands on top of the knife and gently rock it back and forth as you press it down through the squash.

Then, place your squash upright and carefully slice it in half down the middle. Keep both hands on top of the knife and gently rock it back and forth as you press it down through the squash.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Scoop out the seeds with a large spoon. 

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Line a baking sheet with parchment paper for easy clean-up. Lay the squash in the pan, cut side up, and brush or spray with a bit of olive oil. Then sprinkle with a dash of salt and pepper. Flip them over so they are cut side down on the sheet. Bake at 400°F for 1 hour. Remove the pan from the oven and allow to cool.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Scrape out the soft roasted butternut squash, set it aside in a bowl, and discard the skins. This step is best done a few hours before making the soup or even a day or two in advance. Store the squash in an air-tight container in the fridge until needed.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Chop the Vegetables

Peel the red potato, core the apple, cut the ends off the yellow zucchini, and then chop the potato, apple, yellow zucchini, and 1/2 an onion into roughly 1/2″ pieces. Chop or crush 4 cloves of garlic.

If using vegetable bouillon, add the appropriate amount to 2 cups of warm water. Stir until combined. Add the cinnamon, ginger, nutmeg, salt and pepper to your vegetable stock and stir.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3: Cook the Vegetables

In a Cast Iron Dutch Oven:

In a large cast iron Dutch oven, melt the butter over medium heat.

Add the minced garlic and diced onions. Sauté them until they become translucent and fragrant, which should take about 3-4 minutes. Add the apple, red potato, and yellow zucchini to the Dutch oven. Pour in the vegetable stock mix. Stir well to combine all the ingredients.

Bring the mixture to a boil, then reduce the heat to low-medium, cover the Dutch oven, and simmer for about 10-20 minutes, or until the potatoes are fork-tender.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

In a Slow Cooker:

Place all the prepared ingredients in the slow cooker. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are fork-tender.

Once the vegetables are tender, use an immersion blender or transfer the mixture to a regular blender in batches to puree the soup until it’s smooth and creamy.

In a Pressure Cooker (Instant Pot):

Set the Instant Pot to sauté mode and melt the butter. Add the minced garlic and diced onions. Sauté for about 2-3 minutes until the onions are translucent.

Add the chopped vegetables and vegetable stock mix to the Instant Pot and stir well to combine. Close the Instant Pot, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking is complete, do a quick release by carefully turning the valve to venting.

Step 4: Blend the Soup

To blend your soup, you can use two methods:

Immersion Blender:

Add the soft roasted butternut squash to the cooked vegetables in your pot and blend with an immersion blender until it’s smooth and creamy.

Upright Blender:

This method will produce the smoothest texture. Carefully transfer the cooked vegetables and stock from the pot to the blender. You can use a smaller measuring cup to scoop and transfer the contents. Set the blender to speed to low and blend the soup until it’s smooth and creamy. Do not overfill your blender. You can blend it in two batches if needed. Leave a gap in the lid so the hot steam can escape while blending.

Taste the soup and adjust the seasoning if necessary.

Step 5: Garnish and Serve

Pour the soup into the serving bowls. Pour a spoonful of coconut milk (canned) into the soup and then swirl it with your spoon. Sprinkle a light dusting of paprika and then add a small handful of toasted pumpkin seeds. Serve and enjoy!

Gluten-Free Glazed Cranberry Orange Muffins on a kitchen counter.

Apple Squash Potato Soup Recipe Notes

Ingredient Substitutions: Feel free to make ingredient substitutions based on your dietary preferences or what you have available in your kitchen. This recipe is quite versatile, and you can adapt it to your taste.

Peeling and Dicing Butternut Squash: Peeling and dicing butternut squash can be challenging due to its tough skin. I recommend roasting the butternut squash first. This also enhances the flavor of the squash and the overall soup. You can also find pre-cut butternut squash in many grocery stores, which can save you some time. You would add the raw, chopped butternut squash with your other chopped vegetables. You will want to increase your vegetable stock by 1 cup to accommodate the butternut squash.

Garlic: Fresh garlic cloves provide the best flavor, but you can use garlic powder or garlic paste as a convenient alternative.

Blending the Soup: When blending the soup, be careful not to overfill the blender. Blend in batches if necessary, and don’t forget to let steam escape from the blender when processing hot liquids to avoid splattering.

Consistency: The thickness of the soup can be adjusted by adding more or less vegetable stock or coconut milk. If you prefer a thinner soup, simply add a bit more liquid.

Seasoning: The provided seasonings are a guideline, and you can adjust them to your liking. Start with the recommended amounts and then taste the soup before serving. You can always add more salt, spices, or a touch of sweetness (such as honey or maple syrup) if desired.

Garnishes: Garnish your soup with a drizzle of coconut milk, a sprinkle of cinnamon, fresh herbs (like chopped parsley or chives), or a dollop of sour cream for added flavor and presentation.

Variations: Get creative with this recipe. You can add a touch of sweetness by incorporating maple syrup or honey, or balance it with a bit of heat by adding a pinch of cayenne pepper for a spicy kick.

Serving Suggestions: 

This soup pairs well with a crusty bread, a side salad, or grilled cheese sandwiches for a complete meal. It would also look beautiful served on your Thanksgiving table.

Refrigeration: Allow the soup to cool to room temperature before storing. Transfer it to an airtight container or a covered bowl. Place it in the refrigerator within two hours of cooking.

Labeling: Consider labeling the container with the date of preparation to keep track of freshness.

Shelf Life: Creamy soups like this typically stay fresh in the refrigerator for 3-4 days.

Freezing: If you want to store the soup for a longer period, freezing is a great option. Transfer the cooled soup into freezer-safe, airtight containers or resealable freezer bags. Leave some space at the top of the container or bag to allow for expansion during freezing.

Portion Control: If you plan to freeze individual servings, use smaller containers or portion the soup into freezer-safe zip-top bags. This way, you can thaw only what you need.

Thawing: When you’re ready to enjoy the frozen soup, move it to the refrigerator to thaw slowly. Thawing in the fridge prevents temperature fluctuations and maintains the soup’s quality.

Reheating: Reheat the soup on the stovetop or in the microwave. Stir it occasionally as it heats to ensure even warming. You may need to add a splash of additional vegetable stock or coconut milk to restore the desired consistency, as soups can thicken upon refrigeration.

Quality Check: Before consuming reheated soup, check the texture and flavor. If the soup appears off, has an unusual smell, or tastes strange, it may be best to discard it.

Garnishes: If you plan to garnish your soup with fresh herbs, do so just before serving, as they can become limp and lose their flavor if left in the soup during storage.

Can I use frozen butternut squash for this recipe?

Yes, you can use frozen butternut squash if fresh is not available. Just make sure to adjust the cooking time as it might cook faster than fresh squash.

Is it necessary to peel the butternut squash?

Yes, it’s recommended to peel the butternut squash as the skin can be tough and affect the texture of the soup. However, if you prefer a more rustic texture, you can leave the skin on.

Can I make this soup in advance for a special occasion?

Absolutely! This healthy soup recipe is great for making in advance. Prepare it a day or two before your event and store it in the refrigerator. Reheat it gently when you’re ready to serve.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free, making it suitable for individuals with gluten sensitivities or allergies. Always double-check your vegetable stock to ensure it’s gluten-free, as some brands may contain gluten.

Can I make this soup vegan?

Yes, you can make this butternut soup recipe vegan by using a plant-based butter or oil instead of butter and choosing a non-dairy milk like coconut milk or almond milk.

What can I serve with this soup for a complete meal?

This soup pairs well with a side of crusty bread, a fresh green salad, or a grilled cheese sandwich for a satisfying and well-balanced meal.

Can I adjust the spices to suit my taste?

Absolutely! The provided spice measurements are a guideline. Taste the soup after blending, and feel free to adjust the seasonings to match your preferences.

Can I freeze this soup?

Yes, this soup freezes well. Store it in airtight containers or freezer-safe bags, and it should last for several months in the freezer. Be sure to leave some space at the top of the container or bag for expansion.

How do I reheat frozen soup?

Thaw frozen soup in the refrigerator, then reheat it on the stovetop or in the microwave. Add extra liquid (vegetable stock or coconut milk) as needed to restore the desired consistency.

Can I make this soup in a slow cooker or pressure cooker?

Yes, you can make this soup in a slow cooker or pressure cooker. Refer to the provided instructions in a previous response for specific methods.

Is it possible to adjust the soup’s thickness?

Yes, you can adjust the thickness by adding more or less vegetable stock or coconut milk. If you want a thinner soup, add a bit more liquid, and if you prefer it thicker, reduce the liquid content.

Can I garnish the soup with other ingredients?

Absolutely! You can garnish your soup with additional coconut milk, a sprinkle of cinnamon, fresh herbs, croutons, or even a dollop of sour cream or Greek yogurt for added flavor and presentation.

Making roasted butternut squash apple potato soup.

Best Roasted Butternut Squash Apple Potato Soup

Make my easy Roasted Butternut Squash Apple Potato Soup with yellow zucchini, white onion, and cinnamon, nutmeg, and ginger for the best warm fall flavor in a dutch oven, slow cooker, or pressure cooker. Beautifully garnished with coconut milk, paprika, and toasted pumpkin seeds.
5 from 4 votes
Servings 8
Prep Time 30 minutes
Cook Time 3 days 50 minutes
Total Time 1 hour 20 minutes

Ingredients
  

  • 1 butternut squash
  • 1 apple
  • 1 red potato
  • 1 yellow zucchini
  • 1/2 white onion
  • 1/4 cup butter
  • 3 cloves garlic
  • 2 cups vegetable stock
  • 1/4 cup coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • dash pepper

Instructions
 

Roast the Butternut Squash

  • Preheat your oven to 400°F. Place your butternut squash on a cutting board and carefully cut off the bottom and the top of the squash. Begin by pressing your knife into the skin about 1/2″ and work your way around the end of the squash. When you get back to your starting point, push your knife deeper into the squash and cut off the end.
  • Then, place your squash upright and carefully slice it in half down the middle. Keep both hands on top of the knife and gently rock it back and forth as you press it down through the squash. Scoop out the seeds with a large spoon.
  • Line a baking sheet with parchment paper for easy clean-up. Lay the squash in the pan, cut side up, and brush or spray with a bit of olive oil. Then sprinkle with a dash of salt and pepper. Flip them over so they are cut side down on the sheet. Bake at 400°F for 1 hour. Remove the pan from the oven and allow to cool.
  • Scrape out the soft roasted butternut squash, set it aside in a bowl, and discard the skins. This step is best done a few hours before making the soup or even a day or two in advance. Store the squash in an air-tight container in the fridge until needed.

Make the Soup

  • Peel the red potato, core the apple, cut the ends off the yellow zucchini, and then chop the potato, apple, yellow zucchini, and 1/2 an onion into roughly 1/2″ pieces. Chop or crush 4 cloves of garlic.
  • If using vegetable bouillon, add the appropriate amount to 2 cups of warm water. Stir until combined. Add the cinnamon, ginger, nutmeg, salt and pepper to your vegetable stock and stir.

Cooking Methods:

    In a Cast Iron Dutch Oven:

    • In a large cast iron Dutch oven, melt the butter over medium heat. Add the minced garlic and diced onions. Sauté them until they become translucent and fragrant, which should take about 3-4 minutes. Add the apple, red potato, and yellow zucchini to the Dutch oven. Pour in the vegetable stock mix. Stir well to combine all the ingredients.
    • Bring the mixture to a boil, then reduce the heat to low-medium, cover the Dutch oven, and simmer for about 10-20 minutes, or until the potatoes are fork-tender.

    In a Slow Cooker:

    • Place all the prepared ingredients in the slow cooker. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are fork-tender.
    • Once the vegetables are tender, use an immersion blender or transfer the mixture to a regular blender in batches to puree the soup until it’s smooth and creamy.

    In a Pressure Cooker (Instant Pot):

    • Set the Instant Pot to sauté mode and melt the butter. Add the minced garlic and diced onions. Sauté for about 2-3 minutes until the onions are translucent.
    • Add the chopped vegetables and vegetable stock mix to the Instant Pot and stir well to combine. Close the Instant Pot, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking is complete, do a quick release by carefully turning the valve to venting.

    Blend the Soup:

    • Blend the Soup:

    Immersion Blender:

    • Add the soft roasted butternut squash to the cooked vegetables in your pot and blend with an immersion blender until it’s smooth and creamy.

    Upright Blender:

    • This method will produce the smoothest texture. Carefully transfer the cooked vegetables and stock from the pot to the blender. You can use a smaller measuring cup to scoop and transfer the contents. Set the blender to speed to low and blend the soup until it’s smooth and creamy. Do not overfill your blender. You can blend it in two batches if needed. Leave a gap in the lid so the hot steam can escape while blending.
    • Taste the soup and adjust the seasoning if necessary.
    • Pour the soup into the serving bowls. Pour a spoonful of coconut milk (canned) into the soup and then swirl it with your spoon. Sprinkle a light dusting of paprika and then add a small handful of toasted pumpkin seeds. Serve and enjoy!

    Video

    YouTube video

    Nutrition

    Calories: 150kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 583mgPotassium: 573mgFiber: 3gSugar: 6gVitamin A: 1033IUVitamin C: 28mgCalcium: 61mgIron: 1mg
    Keyword apples, baby potatoes, butternut squash, fall flavor, soup
    Did you make this recipe?Please let me know in the comments below how it turned out 🙂

    4 Comments

    1. 5 stars
      This is the first recipe I made from here and everyone in my family enjoyed it. I had to make a couple substitutes with what I had on hand and it still turned out great. So flexible, healthy and delicious. Thank you for sharing your recipes with the world. I found out about this site from your YouTube channel and I’m already making a grocery list so I can try out your other recipes!

      1. That is fantastic!! I’m so glad you found my website. Please let me know how the other recipes turn out and which ones are your favorites 🙂 I also love reading about the substitutions others have found that work well in them.

    2. 5 stars
      I just made this butternut squash soup and it did not disappoint! There’s both a sweet and savory element about this soup that’s different than other butternut squash soups I’ve made before. I like that there’s an extra punch of veggies with the zucchini and love making the soup creamier using a potato.

      1. Hi Amanda, thank you so much for sharing this with me! I’m always looking for subtle ways to add more veggies to my dishes 🙂 I have a mason jar of this soup in my fridge right now that I’ve been enjoying for lunch this week.

    5 from 4 votes (2 ratings without comment)

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