Roasted Butternut Squash & Carrot Soup in Ninja Foodi Blender & Soup Maker | Easy How-To Recipe

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

Preheat the oven to 180°C (356°F).

Cut the ends off the butternut squash and slice it down the middle.

Scoop out the seeds from the squash with a spoon.

Peel the butternut squash using a peeler.

Peel the carrots.

Chop the butternut squash, carrots, and half an onion into similar-sized pieces.

Mince four cloves of garlic and add to the chopped vegetables.

Place all the chopped vegetables onto a baking tray.

Drizzle olive oil over the vegetables.

Sprinkle sea salt and black pepper over the vegetables.

Roast the vegetables in the oven.

Toast flaked almonds in a frying pan until golden brown.

Fry sage leaves in vegetable oil until crispy for garnish.

Remove the roasted vegetables from the oven once caramelized.

Add the roasted vegetables to the Ninja blender soup maker.

Pour in 750 ml of vegetable stock.

Add milk to the soup maker.

Sprinkle a tiny bit of cumin into the mixture.

Close the lid of the soup maker and select the smooth soup function.

Wait for 30 minutes for the soup to blend and cook.

Remove the lid of the soup maker once finished and check the consistency.

Pour the soup into bowls and garnish with yogurt, toasted almonds, pumpkin seeds, and crispy sage leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens