One of my favorite things to make for dinner in the fall is soup. And now that I’m using my Ninja Foodi, I can make delicious homemade soups in 30 minutes or less! It’s amazing how quickly a pressure cooker can infuse all the delicious spices and seasonings and help make a scrumptious soup so quickly. Today, I’m making butternut squash cauliflower soup. It’s one of my favorite fall soups but I always thought it would take forever to make. I’m happy to report, in less than 30 minutes you can make this soup at home!
To make the Ninja Foodi Butternut Squash Cauliflower Soup you will need the following –
1 Onion, diced
1 tsp Extra Virgin Olive Oil
3 cloves Garlic, minced
1 lb Cauliflower, frozen
1 lb, Butternut Squash, cubed frozen
2 C Vegetable Broth
1 tsp Paprika
1 tsp Dried Thyme
1/4 tsp Kosher Salt
1/2 C Half and Half
If you don’t have a Ninja Foodi this works in other pressure cookers as well.
First, you are going to set the Ninja Foodi to saute and add the olive oil. Let it heat up for a few minutes.
Then add the diced onion and saute them until they are tender. Add in the garlic when the onions start to become translucent and continue to saute until the onions are golden.
Next, add the cauliflower, squash, vegetable broth, paprika, thyme, salt, and pepper.,
Place the pressure cooker lid on the Ninja Foodi, press the pressure cooker button, set for high, and 5 minutes.
When the timer goes off, do a quick release of the pressure. Have a towel handy. Sometimes releases the pressure on soup will cause the soup to spit out the spout, just toss a towel over it to prevent soup from being sprayed all over your kitchen.
Pour in the half and half.
Take an immersion blender and blend the chunky vegetables until you have a smooth puree. If you don’t have an immersion blender, let the soup cool and then use a blender. You need to wait for the soup to cool or you could melt your blender. That’s why I like the immersion blender.
Top with your favorite toppings and enjoy!
Some toppings you could try are –
grated cheddar cheese – try a sharp or aged
crumbled bacon or real bacon bits
Parmesan or Gouda cheese also go well
Sour Cream
Pumpkin Seeds
Sunflower Seeds
Crouton – especially the parmesan ones! Or even Parmesan crisps!
Be sure to check out some of our other Ninja Foodi recipes. They make dinner time a breeze!
Ninja Foodi Butternut Squash Cauliflower Soup
Ingredients
- 1 Onion, diced
- 1 tsp Extra Virgin Olive Oil
- 3 cloves Garlic, minced
- 1 lb Cauliflower, frozen
- 1 lb Butternut Squash, cubed frozen
- 2 C Vegetable Broth
- 1 tsp Paprika
- 1 tsp Dried Thyme
- 1/4 tsp Kosher Salt
- 1/2 C Half and Half
Instructions
- If you don't have a Ninja Foodi this works in other pressure cookers as well. First, you are going to set the Ninja Foodi to saute and add the olive oil. Let it heat up for a few minutes. Then add the diced onion and saute them until they are tender. Add in the garlic when the onions start to become translucent and continue to saute until the onions are golden. Next, add the cauliflower, squash, vegetable broth, paprika, thyme, salt, and pepper., Place the pressure cooker lid on the Ninja Foodi, press the pressure cooker button, set for high, and 5 minutes. When the timer goes off, do a quick release of the pressure. Have a towel handy. Sometimes releases the pressure on soup will cause the soup to spit out the spout, just toss a towel over it to prevent soup from being sprayed all over your kitchen. Pour in the half and half. Take an immersion blender and blend the chunky vegetables until you have a smooth puree. If you don't have an immersion blender, let the soup cool and then use a blender. You need to wait for the soup to cool or you could melt your blender. That's why I like the immersion blender. Top with your favorite toppings and enjoy!Some toppings you could try are - grated cheddar cheese - try a sharp or agedcrumbled bacon or real bacon bitsParmesan or Gouda cheese also go wellSour CreamPumpkin SeedsSunflower SeedsCrouton - especially the parmesan ones! Or even Parmesan crisps!
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