BEST Roasted Butternut Squash Apple Potato Soup Recipe

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk provides creaminess with fewer calories.

Cut off the ends of the butternut squash and slice it down the center to expose the seeds.

Scrape out the seeds with a spoon and save them for roasting later.

Line a baking sheet with parchment paper and spray the squash lightly with olive oil.

Sprinkle coarse sea salt and a few dashes of pepper on the squash, then turn them upside down on the baking sheet.

Place the baking sheet in a 400°F oven for 1 hour to roast the butternut squash.

Peel and dice one red potato (or two medium/small ones) into smaller pieces.

Chop an apple into smaller pieces, using any variety you prefer.

Chop one yellow zucchini into smaller pieces without peeling it.

Press four cloves of garlic using a garlic press into a bowl.

Chop half of an onion into smaller pieces.

Prepare vegetable stock using 2 teaspoons of 'Better Than Bouillon' dissolved in warm water.

Add half a teaspoon of cinnamon, 1 teaspoon of salt, a quarter teaspoon of nutmeg, and a dash of pepper to the stock.

Shred half a teaspoon of fresh ginger and add it to the stock mixture.

In a cast iron Dutch oven, melt a quarter cup of butter over medium heat.

Add the chopped onions and sauté until soft and translucent, about 4 minutes.

Add the crushed garlic and sauté for an additional minute until fragrant.

Add the diced potatoes, chopped apples, and yellow zucchini to the pot and stir to combine.

Pour in the prepared vegetable stock and stir again.

Cover the pot and bring to a simmer, cooking for about 20 minutes until the potatoes are fork tender.

After 1 hour, remove the butternut squash from the oven and let it cool.

Scoop the cooked squash out of the peel into a bowl.

Combine the roasted butternut squash with the other cooked vegetables in the pot.

Blend the soup using an immersion blender or transfer to a Vitamix for a smoother consistency.

Serve the soup garnished with a ribbon of coconut milk and toasted pumpkin seeds.

Cooking Techniques

Equipment Needed

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