If you’re looking for the “BEST Roasted Butternut Squash Apple Potato Soup Recipe,” you’re in luck! Gentle Tummy has created a video showcasing her delicious variation of the original recipe. This mouthwatering soup is made with butternut squash, apple, red potato, yellow zucchini, garlic, cinnamon, ginger, nutmeg, coconut milk, and toasted pumpkin seeds. It can be served as a side dish for Thanksgiving dinner or enjoyed as a quick lunch during the winter months. Whether you prefer using a cast iron Dutch oven, slow cooker, or pressure cooker, this recipe has got you covered. Plus, the creator, Nicole Bonilla, offers tips on how to improve mental and digestive health and provides recipes that accommodate common food allergies. So, get ready to make the best bowl of butternut squash soup ever!
Recipe Overview
Variation of the original recipe
The “BEST Roasted Butternut Squash Apple Potato Soup Recipe” by Gentle Tummy is a delicious variation of the original butternut squash soup recipe. This recipe adds additional vegetables and natural sweetness to enhance the flavor. The addition of a juicy apple brings a depth of flavor that blends perfectly with the garlic, cinnamon, ginger, and nutmeg. The soup is also made creamier and more nutritious by adding a red potato and yellow zucchini. It is garnished with a ribbon of coconut milk and toasted pumpkin seeds for an added touch of flavor and texture.
Ingredients
The ingredients for this recipe include butternut squash, apple, red potato, yellow zucchini, garlic, cinnamon, ginger, nutmeg, coconut milk, and toasted pumpkin seeds. These ingredients work together to create a sweet and savory flavor that is perfect for a cozy meal.
Serving suggestions
This roasted butternut squash apple potato soup can be served as a side dish for Thanksgiving dinner or enjoyed as a quick and comforting lunch during the winter months. It pairs well with a crusty bread or a fresh salad for a complete meal. For those looking for a heartier option, the soup can be made into a filling meal by adding chicken or bacon.
Cooking Methods
Cast iron Dutch oven
This recipe can be easily made in a cast iron Dutch oven. To start, the butternut squash is roasted in the oven for an hour at 400°F. Then, the remaining vegetables, spices, and vegetable stock are added to the Dutch oven and simmered for about 20 minutes, or until the red potatoes are fork-tender.
Slow cooker
If you prefer using a slow cooker, all the ingredients, including the peeled and diced butternut squash, can be added directly to the pot. The soup can then be cooked on low heat for 6 to 8 hours, or until the potatoes are tender. This method is great for those who prefer a hands-off approach to cooking.
Pressure cooker
For those who have a pressure cooker, this recipe can also be made in this appliance. The onions are sautéed in the pressure cooker first, followed by the addition of all the remaining ingredients. The soup is then pressure cooked on high for 10 minutes and left to naturally release for an additional 10 minutes. This method allows for quicker cooking without compromising on flavor.
Optional Additions
Chicken
To make this soup into a filling meal, you can add cooked chicken. Simply dice the chicken into small pieces and add it to the soup during the cooking process. The chicken will add protein and make the soup more satisfying.
Bacon
Another optional addition to this soup is bacon. Cooked bacon can be crumbled and added as a garnish to the finished soup. It adds a smoky and salty flavor that complements the sweetness of the butternut squash and apples.
About the Creator
Nicole Bonilla’s focus
The creator of this recipe, Nicole Bonilla, focuses on improving mental and digestive health. She is an urban cowgirl who aims to provide inspiration for healthy digestion, stress and anxiety relief, and creating a detoxed home environment. Her recipes are designed to accommodate common food allergies, including gluten-free, dairy-free, FODMAP, and vegan diets.
Health inspiration
Nicole’s recipes are centered around the idea that digestive disorders are on the rise and it is important for individuals to take control of their health and make the best food choices for their specific needs. She encourages viewers to become their own advocates and find inspiration in her easy and healthy recipes that cater to various dietary restrictions.
Accommodating food allergies
One of the highlights of Nicole’s recipes is that they accommodate common food allergies. Whether someone is lactose intolerant, following a gluten-free diet, or avoiding FODMAPs, Nicole’s recipes offer tasty and nutritious options. She understands the importance of catering to specific dietary needs and strives to provide delicious alternatives that can be enjoyed by everyone.
Summary of Original Recipe
Ingredients and preparation
The original recipe for butternut squash soup starts with prepping the butternut squash. This can be done by peeling and chopping the squash or by pre-roasting it. Pre-roasting the squash is recommended as it makes the peeling process easier. The squash is cut into halves, seeds are removed, and the two halves are roasted in a 400°F oven for an hour. The roasted squash is then scraped out of the skin and set aside.
Other ingredients for the soup include a red potato, an apple, yellow zucchini, onion, and garlic. The potato is peeled and diced, the apple is roughly chopped, and the zucchini is diced as well. The onion is roughly chopped and the garlic is crushed using a garlic press.
Making vegetable stock
For the vegetable stock, one can either make it from scratch by using a vegetable stock base or use store-bought vegetable stock. The vegetable stock base is dissolved in warm water and combined with cinnamon, salt, nutmeg, ginger, and pepper. This mixture is added to the soup to enhance the flavors.
Cooking methods
The prepared vegetables, garlic, and onion are sautéed in a cast iron Dutch oven. Then, the roasted butternut squash, vegetable stock, and seasonings are added to the Dutch oven. The soup is simmered for about 20 minutes or until the red potatoes are fork-tender. Alternatively, the soup can be made in a slow cooker or pressure cooker, following the specific instructions for each method.
Blending the soup
Once the soup is cooked and the vegetables are tender, it is blended to achieve a smooth consistency. An immersion blender can be used directly in the Dutch oven, or the soup can be transferred to a countertop blender. The soup is blended until smooth and creamy.
Optional garnishes
To add additional flavor and texture to the soup, optional garnishes can be added. These include a ribbon of coconut milk, toasted pumpkin seeds, and a sprinkle of paprika. These garnishes elevate the taste and presentation of the soup.
Flavors and taste
The roasted butternut squash apple potato soup has a delightful combination of sweet and savory flavors. The natural sweetness from the butternut squash and apple is balanced by the savory spices and seasonings. The addition of the red potato and yellow zucchini adds creaminess and depth to the soup. The soup is warm, comforting, and perfect for cold winter days.
Conclusion
This recipe for roasted butternut squash apple potato soup is a delicious variation of the classic butternut squash soup. It offers a perfect balance of flavors with the addition of a juicy apple, red potato, and yellow zucchini. The soup can be made using a cast iron Dutch oven, slow cooker, or pressure cooker, making it versatile and convenient. Optional additions such as chicken or bacon can be incorporated to turn the soup into a filling meal. The creator, Nicole Bonilla, focuses on improving mental and digestive health and provides inspiration for healthy digestion and stress relief. Her recipes accommodate common food allergies and emphasize the need for individuals to make the best food choices for their well-being. Overall, this recipe is a wonderful option for a flavorful and nutritious soup that can be enjoyed by everyone.
