Air Fryer Butternut Squash Soup

Name: Air Fryer Butternut Squash Soup
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 pounds of butternut squash (peeled and cut into 1-inch pieces); 2 medium carrots (cut into 1 1/2-inch pieces); 1 orange bell pepper (stemmed, seeded and cut into 1-inch-thick slices); 1/2 medium onion (cut into 4 wedges); 3 tablespoons of olive oil; 3/4 teaspoon of granulated garlic; 1/2 teaspoon of ground ginger; 1/4 teaspoon of dried thyme; Kosher salt and freshly ground black pepper; 3 cups of low-sodium vegetable broth; 1/2 cup of heavy cream; Roasted (salted pepitas (pumpkin seeds), for serving); Crème fraîche or full-fat plain yogurt (for serving); Finely chopped chives (for serving)

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Air Fryer Butternut Squash Soup

Are you looking for a warm and comforting soup that’s easy to make? Look no further than this delicious Air Fryer Butternut Squash Soup! With the help of your air fryer, you can create a creamy and flavorful soup that will satisfy your taste buds.

Why Choose the Air Fryer?

Using an air fryer to make soup may seem unconventional, but it offers many advantages. The air fryer’s circulating hot air helps roast the butternut squash to perfection, enhancing its natural sweetness and adding a depth of flavor to the soup. Plus, it’s a hands-off cooking method that requires minimal effort on your part. Simply toss the ingredients in the air fryer and let it do the work for you!

The Magic of Butternut Squash

Butternut squash is the star of this soup, and for good reason. It’s a versatile vegetable that’s packed with nutrients like vitamin A, vitamin C, and fiber. The sweet and nutty flavor of butternut squash adds richness to the soup, making it a comforting and satisfying dish. Plus, it’s readily available in most grocery stores, making it easy to incorporate into your cooking.

Roasting the Butternut Squash

The air fryer is the perfect tool for roasting the butternut squash. Simply cut the squash in half, remove the seeds, and place it in the air fryer. The circulating hot air will roast the squash until it’s tender and caramelized, bringing out its natural sweetness. Once roasted, scoop out the flesh and set it aside for the soup.

Building Flavor

To enhance the flavor of the soup, sauté some onions and garlic in a pot until they’re fragrant and golden. Then, add the roasted butternut squash, vegetable broth, and your choice of seasonings. Simmer the soup for a few minutes to allow the flavors to meld together. Finally, use an immersion blender to puree the soup until smooth and creamy.

Customizing Your Soup

This Air Fryer Butternut Squash Soup is highly customizable. You can add a splash of cream or coconut milk for extra richness, or sprinkle some herbs and spices on top for added flavor. Garnish with a drizzle of olive oil or a sprinkle of toasted nuts for a touch of elegance. The possibilities are endless!

FAQs

1. Can I use a regular oven instead of an air fryer?

Yes, you can. Preheat your oven to 400°F (200°C) and roast the butternut squash until tender and caramelized.

2. Can I freeze the soup?

Absolutely! Allow the soup to cool completely, then transfer it to an airtight container and freeze for up to three months. Thaw and reheat when ready to enjoy.

3. Can I use other types of squash?

While butternut squash is recommended for this recipe, you can certainly experiment with other types of squash, such as acorn or kabocha.

4. Can I make this soup in advance?

Yes, you can make the soup in advance and store it in the refrigerator for up to three days. Simply reheat on the stovetop or in the microwave before serving.

5. Can I add other vegetables to the soup?

Absolutely! Feel free to add other vegetables like carrots, sweet potatoes, or even cauliflower to the soup for added flavor and nutrients.

6. Can I make this soup vegan?

Yes, you can easily make this soup vegan by using vegetable broth and substituting dairy products with plant-based alternatives.

7. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days.

8. Can I make a larger batch of soup?

Absolutely! Simply double or triple the ingredients to make a larger batch of soup. Just make sure your air fryer can accommodate the increased quantity of butternut squash.

In conclusion, this Air Fryer Butternut Squash Soup is a delicious and comforting dish that’s easy to make. By utilizing the air fryer’s roasting capabilities, you can enhance the flavor of the butternut squash and create a creamy and flavorful soup. With its versatility and customizable options, this soup is sure to become a favorite in your household. So why not give it a try and enjoy a bowl of warm and satisfying soup?

Air Fryer Butternut Squash Soup

Prep45 min

Total45 min

Servings4

1 1/2 pounds of butternut squash (, peeled and cut into 1-inch pieces)
2 medium carrots (, cut into 1 1/2-inch pieces)
1 orange bell pepper (, stemmed, seeded and cut into 1-inch-thick slices)
1/2 medium onion (, cut into 4 wedges)
3 tablespoons of olive oil
3/4 teaspoon of granulated garlic
1/2 teaspoon of ground ginger
1/4 teaspoon of dried thyme
Kosher salt and freshly ground black pepper
3 cups of low-sodium vegetable broth
1/2 cup of heavy cream
Roasted (, salted pepitas (pumpkin seeds), for serving)
Crème fraîche or full-fat plain yogurt (, for serving)
Finely chopped chives (, for serving)

Preheat a 6-quart air fryer to 375 degrees F.
In a large bowl, combine the butternut squash, carrots, bell pepper, onion, olive oil, granulated garlic, ginger, thyme, 1 1/2 teaspoons salt, and black pepper.
Transfer the vegetable mixture to the air fryer basket.
Fry the vegetables in the air fryer until they are golden brown and tender, tossing them halfway through the cooking time. This should take about 20 minutes.
Once the vegetables are cooked, transfer them to a large pot or Dutch oven.
Add the broth and cream to the pot with the vegetables.
Use an immersion blender to blend the mixture on medium-high until it is very smooth. Alternatively, if using a standard blender, let the mixture cool for 5 minutes before transferring it to the blender. Fill the blender only halfway, leaving one corner of the lid open and covering it with a kitchen towel to catch any splatters. Pulse until the mixture is very smooth, scraping down the sides of the blender as needed. Pour the blended mixture back into the pot.
Cook the soup over medium-low heat, stirring occasionally, until it is just simmering. This should take about 5 minutes.
Taste the soup and adjust the seasoning with salt and pepper if needed.
Ladle the soup into bowls and top with pepitas.
Drizzle