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Butternut Squash Soup

Butternut Squash Soup Recipe - This soup does great with salads and grilled sandwiches especially in winter season and for holidays too. It usually tastes much better when taken the next day.

Prep Time 10 Minutes
Cook Time 16 minutes
Serves 4
Butternut Squash Soup Recipe


  • 1 and ½ pounds butternut squash, baked, peeled and cubed
  • ½ cup green onions, chopped
  • 3 tablespoons butter
  • ½ cup carrots, peeled and chopped
  • ½ cup celery, chopped
  • 29 ounces vegetable stock
  • 1 garlic clove, peeled and minced
  • ½ teaspoon Italian seasoning
  • 15 ounces canned tomatoes, diced
  • Salt and pepper to taste
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon nutmeg, grated
  • 1 and ½ cup half and half

How to make Butternut Squash Soup
  1. Set your Ninja Foodi to “Saute” mode and add butter, let it melt
  2. Add celery, carrots, onion and stir cook for 3 minutes
  3. Add garlic, stir cook for 1 minute
  4. Add squash, tomatoes, stock, Italian seasoning, salt, pepper, pepper flakes and nutmeg, stir
  5. Lock lid and cook on HIGH pressure for 10 minutes. Release pressure naturally over 10 minutes
  6. Use an immersion blender to puree the mix
  7. Set the food to Saute mode on LOW and add half and half, stir cook for 1-2 minutes until thickened. Divide and serve with a sprinkle of green onions on top. Enjoy!
Nutritional Value Per Serving:
Calories: 250, Fat: 22g, Carbohydrates: 8g, Protein: 3g