Air Fryer Butternut Squash Soup
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Air Fryer Butternut Squash Soup
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 butternut squash , medium or large
- 1 sweet potato
- 1 baking potato
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil , or as needed
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- 1 onion , peeled and roughly chopped
- 1 red chili , halved and seeds removed
- 720 ml (3 cups) hot vegetable broth or stock made using two stock cubes
- 80 ml (¾ cup) single /pouring cream or soy cream
- 1 tbsp maple syrup
To serve
- Salt and freshly ground black pepper to taste
- crushed chili flakes to taste
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Instructions
- Slice the squash in half lengthwise with a sharp knife and remove any seeds. Pierce the potatoes.
- Place everything in a large bowl and season generously with salt, pepper, cumin and turmeric. Drizzle with a touch of olive oil.
- Place the seasoned butternut squash halves in a single layer in your air fryer basket, with the skin face down on the bottom, so the flesh can cook properly. Add the potatoes.
- Roast for 30 minutes at 200°C / 400°F, flipping the potatoes over halfway, until everything is golden brown. Cooking time may vary depending on the size of your squash and your air fryer model.
- Check the seasoned butternut and the potatoes are tender and almost cooked through by piercing them with a sharp knife.
- Reduce the air fryer temperature to 180°C / 350°F and add the onion and red chili. Cook for another 5-10 minutes or until the additional vegetables have softened.
- Scoop the flesh from the butternut squash and potatoes. You can discard the potato skins or blend them into the soup as well.
- Add the roasted butternut squash mix to the blender, followed by the stock / broth, the maple syrup and most cream. Blend thoroughly.
- Sprinkle with crushed chili flakes for a touch of heat. Serve with a drizzle of the remaining cream, adjusting the seasoning to taste.
Equipments used:
Notes
- The recipe is vegan if you use soy cream or another plant-based alternative. Gluten-free but check the stock for any additives.
Nutrition Information
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Calories
269kcal
(13%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
630mg
(26%)
Potassium
1186mg
(34%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
28060IU
(561%)
Vitamin C
63mg
(70%)
Calcium
134mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 630mg | 26% |
| Potassium | 1186mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 28060IU | 561% |
| Vitamin C | 63mg | 70% |
| Calcium | 134mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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