Best Roasted Butternut Squash Apple Potato Soup

Best Roasted Butternut Squash Apple Potato Soup

from gentletummy.com
80 min
8 servings

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.

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

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    Blend the Soup:

  7. 7

    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.

  8. 8

    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.