Description
Enjoy creamy and flavorful butternut squash soup made easily in your air fryer.
Ingredients
Scale
- 1 butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: croutons, cream, toasted pumpkin seeds
Instructions
- Preheat your air fryer to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Place the squash in the air fryer basket in a single layer.
- Air fry for 15-20 minutes, or until tender and slightly caramelized.
- While the squash is air frying, sauté onion and garlic in a pot over medium heat until softened.
- Add the air-fried squash, vegetable broth, salt, and pepper to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth.
- Serve hot with your favorite toppings.
Notes
- Adjust seasonings to your taste.
- For a richer flavor, use chicken broth instead of vegetable broth.
- If the soup is too thick, add more broth to reach your desired consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg