Air Fryer Butternut Squash Soup
Roast butternut squash, carrots, pepper, and onion in the air fryer for deep caramelized flavor, then blend with broth and cream into a silky soup. This weeknight-friendly recipe cooks at 400°F and finishes on the stovetop for perfect texture. Top with pepitas and a dollop of crème fraîche for a restaurant-style bowl.
Equipment
- Air fryer (6-quart or larger)
- Dutch oven or large pot
- Immersion blender
- Mixing bowl
- Sharp knife
- Cutting board
Ingredients
- 1 1/2 pounds 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 yellow onion cut into 4 wedges
- 3 tablespoons olive oil
- 3/4 teaspoon granulated garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon dried thyme
- Kosher salt to taste
- freshly ground black pepper to taste
- 3 cups low-sodium vegetable broth
- 1/2 cup heavy cream
- roasted salted pepitas for serving
- crème fraîche or full-fat plain yogurt for serving
- chives finely chopped, for serving
Instructions
- In a large mixing bowl, toss the butternut squash, carrots, bell pepper, and onion with olive oil, granulated garlic, ground ginger, dried thyme, salt, and pepper until evenly coated.
- Arrange the vegetables in a single layer in the air fryer basket; work in batches if needed to avoid crowding.
- Air fry at 400°F for 20 minutes, shaking the basket halfway through for even roasting.
- Transfer the roasted vegetables to a Dutch oven and add the vegetable broth.
- Bring to a simmer over medium heat and cook for 10 minutes, until the vegetables are very tender.
- Remove from heat and blend with an immersion blender until completely smooth.
- Stir in the heavy cream and adjust seasoning with additional salt and pepper to taste.
- Ladle into bowls and top with roasted pepitas, a dollop of crème fraîche, and chopped chives.
Notes
- For a dairy-free version, replace heavy cream with 1/2 cup full-fat coconut milk.
- For extra flavor, add a diced apple with the vegetables and blend with a few fresh sage leaves.
- Make it spicy with a pinch of cayenne and smoked paprika in the seasoning mix.
- If your air fryer runs hot, check the vegetables at 15 minutes; if it runs cool, you may need up to 410°F.
- Do not crowd the basket; roast in batches and shake at the 10-minute mark for even browning.
- Storage: refrigerate up to 4–5 days; freeze up to 3 months. Reheat gently and add a splash of broth if thick.