Vegan Butternut Squash Soup
Viewing recipe forModel #: QB3000
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The cashews lend their creaminess to the soup; so delicious, you won’t miss the dairy!
1 large yellow onion, chopped
1 cup raw cashews
1-inch knob of fresh ginger, peeled, sliced
1 large apple, peeled, cored, chopped
1 large carrot, peeled, chopped
2 pounds butternut squash, cubed
1 teaspoon fresh thyme leaves
1 bay leaf
4 cups vegetable stock, plus more to thin if desired
1/2 teaspoon kosher salt, or more to taste
black pepper, to taste
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- Heat oil in a large saucepan over medium heat and add the onions, cooking until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, for about 5 minutes.
- Add the chopped ginger, apple, carrot, squash, thyme, and bay leaf to the pot and allow to cook for 5 minutes. Add the stock and stir to combine. Bring the soup to a boil and reduce the heat to medium-low, allowing to simmer until the squash is easily pierced with a knife, 20–25 minutes. Remove and discard bay leaf.
- Allow soup to cool to room temperature. Working in two batches, ladle half of the soup into the 40-ounce Processor Bowl. BLEND until smooth. Return soup to saucepan and simmer until heated through.
A tip from the Ninja® Kitchen Team
For quick make-ahead meals, freeze the soup in single portions and thaw as you need it!