Healthy Ninja Foodi butternut squash soup is a perfect fall lunch or dinner. So light but creamy, this pressure cooker soup will totally feed the crowd! Ready in less than 15 minutes and so easy to make.
If you like fall season just like i do, you will absolutely love this butternut squash recipe. So easy and quick! And look at that vibrant color, this soup will be a great beautiful dish for you Thanksgiving or Christmas celebration. Great for weekday lunch or dinner too!
Add a splash of cream and spice it with some hot sauce, just how i love it. Make it chunky or smooth, its up to you!
How to make Ninja Foodi butternut squash soup
Start with picking a nice ripe butternut squash. Medium size will be plenty to feed at least 4 people. I like to cut the squash lengthwise first, remove the seeds and stringy parts and peel after that. Use a knife or vegetable peeler. And be very careful. Butternut squash can be very hard to cut or peel, make sure to use only sharp knife and peeler.
Using sharp knife cut butternut squash in chunks and place in the pressure cooker. Cut an onion in half and peel it. Add to butternut squash. Get your favorite apple and cut in half. Cut the seeds out. Add unpeeled apple to the pot. There is no need to peel it because under pressure the peel will get soft and will be easily blended.
Add broth of choice and spices. I added ½ teaspoon of salt and than adjusted the amount to my taste after i tried the soup.
Close and lock the lid and set Ninja Foodi to 8 minutes on High Pressure. Make sure to close the steam valve. Quick release after its done. Carefully open the lid. If you have an immersion blender use it to mix and blend all the ingredients until smooth. Watch for splashes!
Also you can use a food processor or a regular blender. Just scoop everything out of the inner Ninja Foodi pot into the blender or food processor and blend until smooth.
Pour some soup into the serving bowls and top with a splash of cream (optionally) and roasted pumpkin or other seeds.
What apples to use
You can use your favorite apple in this recipe. I like sweet apples so i used Fuji. The soup ended up being too sweet so i recommend adding just a half of apple. Red delicious or pink lady apples are a great sweet choice too.
If you will use less sweet kind of apple, or even tart like Granny sweet, that the soup will also get some tartness form the apple.
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Thanksgiving table
Thanksgiving is just around the corner and this butternut squash soup will be a great addition to your family table. Creamy delicious soup puree will pair well with cornbread or biscuits. You can deep them in to the soup.
How to blend butternut squash soup
To get the best results, use immersion blender or like others call it, hand blender to puree the soup. You will end up with the creamy nice consistency soup. If you will decide to pour it into the stand blender or food processor, results may very, the soup can become a bit grainy and not that creamy.
Recipe tips and tricks
- Make this recipe vegetarian or vegan by switching chicken broth to vegetable broth. Also instead of cream use coconut cream or any other vegan substitute.
- Make soup chunky by not blending all the ingredients perfectly, or smooth.
- For extra creaminess add 1 small potato to the soup before pressure cooking.
- Bring this Ninja foodi butternut squash soup to another level by adding chopped bacon, pepitas and browned finally chopped ham. Add chopped and sauteed garlic too.
Can i make it in Instant pot
Yes! Instant pot just like the Ninja Foodi are pressure cookers. So all you will need to do is just to follow instructions exactly and you will get great results. No need to change anything in the recipe or cooking time. Also try this Instant pot mashed butternut squash. So easy and quick to make. And Thanksgiving ready.
Leftovers
Store leftover soup in containers with lids in the fridge for up to 5 days. The soup will probably stay pretty well in the fridge for even more days but i don't like to risk it.
Reheat with the lid off for about 1 minute and than add your toppings to make your soup extra special.
More Ninja Foodi recipes
If you are into fall delicious soups try my newest recipe pumpkin crab bisque. Its not a pressure cooker recipe but still really easy to make. Ok, here are my favorite Ninja Foodi recipes:
- Ninja foodi broccoli cheese soup
- Ninja Foodi cornish hen
- Ninja Foodi steamed broccoli
- Ninja foodi bacon wrapped pork tenderloin
- Ninja foodi Mississippi pot roast recipe
- Ninja Foodi turkey chili
Ninja foodi butternut squash soup
Healthy Ninja Foodi butternut squash soup is a perfect fall lunch or dinner. So light but creamy, this pressure cooker soup will totally feed the crowd! Ready in less than 20 minutes and so easy to make.
Ingredients
- 1 medium butternut squash
- 14 oz chicken broth (1 can)
- ½ onion
- ½ apple
- 1 tablespoon pumpkin spice
- 1 teaspoon salt (more to taste)
Instructions
- Peel butternut squash and remove seeds. Cut in big chunks and transfer to the Ninja Foodi inner pot.
- Add onion and cored apple (no need to peel). Add broth and spices.
- Close and lock the lid. Cook for 8 minutes on high pressure. Quick release the pressure after its done.
- Carefully open the lid. Use immersion blender to blend all the ingredients together until smooth. Add more salt if needed.
- Serve in bowl with a splash of cream or coconut cream in it.
Notes
- Use only ½ apple if you don't want the soup to be too sweet.
- If you don't have immersion blender you can use food processor or regular blender.
- Make this recipe vegetarian or vegan by switching chicken broth to vegetable broth. Also instead of cream use coconut cream or any other vegan substitute.
- Make soup chunky by not blending all the ingredients perfectly, or smooth.
- For extra creaminess add 1 small potato to the soup before pressure cooking.
- Bring this Ninja foodi butternut squash soup to another level by adding chopped bacon, pepitas and browned finally chopped ham. Add chopped and sauteed garlic too.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 60Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 937mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 2g
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