Butternut Squash Soup in the Soup Maker

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two bowls of golden butternut squash soup

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Making this warming butternut squash soup in the soup maker is an easy, hands-off way to make lunch. This classic is tasty, and so adaptable. I've got all the tips for perfect soup every time!

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time35

Total Time40

Equipment

Ninja Foodi Blender & Soup Maker

Ingredients

1 medium onion - 1
2 cloves garlic
1 tbsp olive oil
½ butternut squash - 2
1 carrot - 3
1 stick celery - 4
2 tsp garam masala
1 stock cube
water - as per recipe

Instructions

Saute the onion - Peel the onion and cut into quarters, put into the in the soup maker along with the peeled garlic, and pulse briefly. Then scrape any onion off the sides to the bottom of the jug.
Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length until the onion is translucent and fragrant. Cooking time will vary according to the model of soup maker.
If you do not have a sauté function, then you can skip this stage and throw all the ingredients, including the raw onion into the jug. Or, sauté the onions in a pan first; I do prefer the onion sautéed for the extra flavour this brings to the soup.
1 medium onion, 1 tbsp olive oil, 2 cloves garlic
Prepare the vegetables - While the onion is cooking prepare the vegetables.
Butternut Squash – Scoop out the seeds and discard. Peel and roughly chop to pieces no bigger than 1.5 inch / 3cm. You don’t need to be exact and leaving some skin won’t matter.
Carrot – peel and chop
Celery – trim, destring and chop
1 stick celery, ½ butternut squash, 1 carrot
Load the soup maker - Once the onion has finished sautéing add the prepared butternut squash, carrot and celery to the soup maker.
Add the stock cube and the garam masala.
Top up with water to about 2 inches / 5 cm BELOW the level of the vegetables.
2 tsp garam masala, 1 stock cube, water - as per recipe
Cook the soup - Put the lid on the jug and select the smooth soup programme and let the soup maker work its magic! Most machines will take about thirty minutes, finishing with a longer blend to make a completely smooth and velvety soup.
Season to taste - When the machine has finished, taste and pulse in any seasoning as needed. I usually add a little pepper and salt and a generous pat of butter.
You can add some more liquid if needed at this stage to thin the soup.

Notes

Quantities

The quantities are approximate, use what you have. The important thing is to adjust the amount of water you add to get a great textured flavoured soup.

Onion - about 100g / 1 medium
Butternut Squash - about 650g prepared weight - this is about half a large squash. to save pre time you can buy ready prepared fresh or frozen butternut squash in the store. If froze let it defrost before adding to the soup maker.
Carrot - about 80g / 1 medium
Celery - about 40g / 1 stick. Optional, but even if you don't like raw celery, it's worth using. It add a wonderful layer of extra flavour, without making the soup taste of celery.

Soup Storage

Fridge – Allow your soup to cool to room temperature, pack into containers, seal and keep in the fridge for up to 3 days.

Freezer – Once cooled to room temperature, pack into containers, seal and freeze. Store for up to 6 months.

Reheating – Defrost in the fridge overnight, or on the kitchen counter for a few hours. You can reheat your soup in a pan on the stove top, or in a suitable container in the microwave. When using the microwave, I like to use a Pyrex jug for ease of handling.

Variations

Add different vegetables or even fruit to the butternut and onion base. Choose from carrot, celery, apple, orange, parsnip etc. Use enough to enhance to butternut squash.
Change the spices – a little curry powder, chilli, turmeric, coriander or cumin all would work well.
For a more intense soup roast the butternut squash first.
Fresh lemon juice is a great flavour enhancer for many soups, and works very well here.
Make the soup richer by adding a knob of butter at the end of cooking and briefly pulse it in. You can also use peanut butter or tahini (which will also thicken the soup).
Add different fresh herbs at the end of cooking. I like to pulse them in rather than fully blend.
Pulse in about 80ml / third of a cup of cream at the end of cooking for a cream of butternut squash soup.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.