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Ninja Foodi Butternut Squash Soup

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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! 
ninja foodi butternut squash

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.  
ninja foodi butternut squash

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. 

ninja foodi butternut squash

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. 

ninja foodi butternut squash

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ninja foodi butternut squash

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

    1. Turn your pot to saute.  Add in Olive Oil, onions, and garlic.  Cook until onions are translucent. 
    2. Add in butternut squash, carrots, apple, & vegetable stock.
    3. Pressure cook for 12 minutes, then do a QUICK RELEASE.
    4. Add in heavy cream, cinnamon & nutmeg.  
    5. Use an immersion blender until smooth. 

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