Best Roasted Butternut Squash Apple Potato Soup
Roasted Butternut Squash Apple Potato Soup combines the natural sweetness of apple and butternut squash with the creaminess of potato and zucchini. Garnished with coconut milk and toasted pumpkin seeds, it’s a deliciously comforting fall dish. Ready to make in your Dutch oven, slow cooker, or pressure cooker.
Why You’ll Love This Butternut Squash Soup Recipe
- Balanced flavors: The combination of roasted butternut squash, apple, and warm spices creates a perfect harmony of sweet and savory.
- Creamy texture: Blending red potato and yellow zucchini adds extra creaminess without needing heavy cream.
- Versatile base: Enjoy it as a soup, or add chicken or bacon to make it a heartier meal.
- Perfect for fall: This soup is a cozy, nutritious option that fits right in with the flavors of the season.
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.
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.
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.
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.
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!
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.
Delicious Serving Suggestions
- Top with Toasted Pumpkin Seeds: Add a bit of crunch and nutty flavor to each bowl with toasted pumpkin seeds.
- Drizzle with Coconut Milk: A swirl of coconut milk adds creaminess and a beautiful finishing touch.
- Serve with Crusty Gluten-Free Bread: Perfect for dipping and soaking up the rich, flavorful soup.
- Add a Protein: Elevate it by adding shredded chicken or crispy bacon for a more filling meal.
- Pair with a Fall Salad: A side of roasted beet and goat cheese salad complements the warm, sweet flavors of the soup.
Do you love apples? Check out more of my easy apple season recipes:
Best Roasted Butternut Squash Apple Potato Soup
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!
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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!
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.
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.
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.