0 from 0 votes
Air Fryer Butternut Squash Soup
This delightful recipe is easy to follow and perfect for any occasion.
Prep Time
10 mins
Cook Time
10 mins
Total Time
27 mins
Servings: 4
Calories: 269 kcal
Course:
Soup
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.