Butternut Squash Soup

Prep Time

20 minutes

Cook Time

35-40 minutes



Ninja Logo
Ninja® Intelli-Sense™ Kitchen System (CT680)

Viewing recipe for

Model #: CT680

Not your Ninja®?

Find this recipe for your specific model.

Parts & accessories for your product

Coming SoonOut of Stock




Free S+H*


3 tablespoons olive oil
1 large yellow onion, peeled, chopped
1 cup raw cashews
1 large apple, peeled, cored, chopped
1 large carrot, peeled, chopped
2 pounds butternut squash, peeled, cubed
1 teaspoon fresh thyme leaves
1 bay leaf
4 cups vegetable stock
Kosher salt and black pepper, to taste


  1. Heat oil in a large saucepan over medium heat. Add the onion, cooking until beginning to soften, about 5 minutes. Add cashews and cook, stirring, for about 5 minutes.
  2. Add the apple, carrot, squash, thyme, and bay leaf to the saucepan and cook for 5 minutes. Add the stock and stir to combine. Bring soup to a boil, then reduce heat to medium-low. Simmer until the squash is easily pierced with a knife, about 20 to 25 minutes. Remove and discard bay leaf.
  3. Allow soup to cool to room temperature.
  4. Working in two batches, ladle half the cooled soup into the 64-ounce Precision Processor. Select PUREE. Repeat with second batch of soup.
  5. Return soup to saucepan and simmer until heated through.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.

A tip from the Ninja® Kitchen Team


View similar recipes

Other recipe categories

At the end of the power cord, there will be a 4-digit number engraved on the outside of one of the metal prongs. This is the date code of your unit, which tells you the date your unit was produced.