Ninja Foodi Butternut Squash Soup
This Ninja Foodi Butternut Squash Soup recipe is thick, creamy, and bursting with flavor and is ready in no time! It will be your new favorite winter squash recipe this year!
Ninja Foodi Butternut Squash Soup
If you have been following the blog for a bit you know that I love my Ninja Foodi! I love creating all kinds of dishes in there like our Ninja Foodi Grill Frittata and our NInja Foodi Grill Grilled London Broil.
Today I am sharing with you a Ninja Foodi Butternut Squash Soup recipe. This is similar to our Instant Pot Butternut Squash Soup recipe.
You will love this recipe because it is
- Easy
- Creamy
- Delicious and
- Ready in no time!
How to Pressure Cook a Butternut Squash
The hardest part of this recipe is preparing the butternut squash which is not hard at all with these simple steps! I always recommend cooking the squash as a whole! This makes it so much easier to cut and clean. Once you do it this way, you will no longer cut, clean, then cook I promise!
- Place a trivet in the bottom of your pot. Lay butternut squash on top.
- PC 23 min + NR
- Remove carefully. Let the squash cool. Remove the skin when your squash is warm to the touch.
- Cut in half and scoop out the seeds.
- If using for soup, add cut up squash back into your pot. Turn to saute and jump in at #4 in the recipe card.
How to make Ninja Foodi Butternut Squash Soup
- Turn your pot to saute. Add in Olive Oil, onions, and garlic. Cook until onions are translucent.
- Add in butternut squash, carrots, apple, & vegetable stock.
- Pressure cook for 12 minutes, then do a QUICK RELEASE.
- Add in heavy cream, cinnamon & nutmeg.
- Use an immersion blender until smooth.
Tips Tricks and FAQs
- You can easily make a vegan option, just use coconut cream instead of heavy whipping cream.
- I love adding toppings to the top of the soup. I will drizzle cream on top and then add a bit of seasoning, paprika and cinnamon are my favorites. I then top with some toasted pumpkin seeds.
- For this recipe, you will need a large butternut squash. This will weigh between 5-6 pounds. If you get two smaller ones remember that you will have some waste from the skin and the stem.
- This recipe doubles nicely so that you can freeze leftovers.
Storage
Fridge
Be sure to store your leftover soup in an airtight container in the fridge for up to 4 days.
Freezer
I love freezing leftovers of this soup. It freezes so well. You will want to make sure that it is completely cooled before freezing. I like using individual-sized freezer-safe containers so that I can pull out exactly what I need. When you are ready to enjoy, remove, and thaw in the fridge overnight and then warm back up in the microwave or on the stove. It is perfect for lunches and dinners.
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Ninja Foodi Butternut Squash
This Ninja Foodi Butternut Squash Soup recipe is thick, creamy, and bursting with flavor and is ready in no time! It will be your new favorite winter squash recipe this year!
Ingredients
- 1 TBSP Olive Oil
- 1 Small Onion, chopped
- 1 TBSP Garlic
- 4 Cups Vegetable Broth
- 2 Large Carrots, chopped
- 1 Granny Smith Apple, peeled, cored, and chopped
- 1 Large Butternut Squash, chopped (aprx. 7 cups) or 2 (20 oz) prechopped packages of butternut squash
- ⅓ Cup Heavy Cream
- ⅛ TSP Cinnamon
- ⅛ TSP Ground Nutmeg
Instructions
- Turn your pot to saute. Add in Olive Oil, onions, and garlic. Cook until onions are translucent.
- Add in butternut squash, carrots, apple, & vegetable stock.
- Pressure cook for 12 minutes, then do a QUICK RELEASE.
- Add in heavy cream, cinnamon & nutmeg.
- Use an immersion blender until smooth.
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
This soup is delicious! I did not have veggie broth so I used chicken broth and it was so good. I am camping so didn’t have my emulsion blender so I just mashed everything with a potato masher.
Very good, only difference I added a Tbls of brown sugar. Great recipe, thank you!
I used “no salt added” vegetable broth to control the salt in the recipe. I also added a couple of dashes of Louisiana Hot Sauce to help balance the sweetness of the soup. Delicious!