Side Dishes, Soups

Butternut Squash & Apple Soup

Step 1 of 6

Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add oil and heat until shimmering.

1 tablespoon extra virgin olive oil
3 shallots, peeled, cut in quarters
1 teaspoon kosher salt, plus more to taste
2 medium butternut squash (about 4 pounds), peeled, cut in 1-inch chunks, seeds removed
2 Golden Delicious apples, peeled, cored, chopped
4 cups vegetable broth, divided
1 cup heavy cream
2 tablespoons maple syrup
2 teaspoons apple cider vinegar
1/4 teaspoon ground nutmeg (optional)
Ground black pepper, to taste

Step 2 of 6

Add shallots and salt and sauté until browned, about 3 minutes. Stir in butternut squash, apples, and 1 cup broth.

1 tablespoon extra virgin olive oil
3 shallots, peeled, cut in quarters
1 teaspoon kosher salt, plus more to taste
2 medium butternut squash (about 4 pounds), peeled, cut in 1-inch chunks, seeds removed
2 Golden Delicious apples, peeled, cored, chopped
4 cups vegetable broth, divided
1 cup heavy cream
2 tablespoons maple syrup
2 teaspoons apple cider vinegar
1/4 teaspoon ground nutmeg (optional)
Ground black pepper, to taste

Step 3 of 6

Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.

1 tablespoon extra virgin olive oil
3 shallots, peeled, cut in quarters
1 teaspoon kosher salt, plus more to taste
2 medium butternut squash (about 4 pounds), peeled, cut in 1-inch chunks, seeds removed
2 Golden Delicious apples, peeled, cored, chopped
4 cups vegetable broth, divided
1 cup heavy cream
2 tablespoons maple syrup
2 teaspoons apple cider vinegar
1/4 teaspoon ground nutmeg (optional)
Ground black pepper, to taste

Step 4 of 6

When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

1 tablespoon extra virgin olive oil
3 shallots, peeled, cut in quarters
1 teaspoon kosher salt, plus more to taste
2 medium butternut squash (about 4 pounds), peeled, cut in 1-inch chunks, seeds removed
2 Golden Delicious apples, peeled, cored, chopped
4 cups vegetable broth, divided
1 cup heavy cream
2 tablespoons maple syrup
2 teaspoons apple cider vinegar
1/4 teaspoon ground nutmeg (optional)
Ground black pepper, to taste

Step 5 of 6

Stir in remaining 3 cups broth and cream. Use an immersion blender to blend until smooth. Stir in maple syrup, vinegar, and nutmeg (if desired).

1 tablespoon extra virgin olive oil
3 shallots, peeled, cut in quarters
1 teaspoon kosher salt, plus more to taste
2 medium butternut squash (about 4 pounds), peeled, cut in 1-inch chunks, seeds removed
2 Golden Delicious apples, peeled, cored, chopped
4 cups vegetable broth, divided
1 cup heavy cream
2 tablespoons maple syrup
2 teaspoons apple cider vinegar
1/4 teaspoon ground nutmeg (optional)
Ground black pepper, to taste

Step 6 of 6

Select SEAR/SAUTÉ and set to LO:MD. Bring soup just to a simmer to heat through, making sure to not boil it. Season with salt and pepper and serve.

1 tablespoon extra virgin olive oil
3 shallots, peeled, cut in quarters
1 teaspoon kosher salt, plus more to taste
2 medium butternut squash (about 4 pounds), peeled, cut in 1-inch chunks, seeds removed
2 Golden Delicious apples, peeled, cored, chopped
4 cups vegetable broth, divided
1 cup heavy cream
2 tablespoons maple syrup
2 teaspoons apple cider vinegar
1/4 teaspoon ground nutmeg (optional)
Ground black pepper, to taste

Compatible with

Ninja® Foodi™ 6.5-qt. The Pressure Cooker that Crisps™ Air Fryer

Allergies

Tip: Allergy Advice

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Utensils

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