Air Fryer Squash Soup

Name: Air Fryer Squash Soup
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 1/2 lb. butternut squash, peeled, cut into 1-inch pieces; 2 medium carrots, cut into 1-inch pieces; 1 large onion, cut into 1/2-inch-thick wedges; 4 cloves garlic, 2 whole and 2 thinly sliced, divided; 1 Fresno chile, seeded; 4 sprigs fresh thyme; 4 tbsp. olive oil, divided; Kosher salt; 2 tbsp. pepitas; 1/4 tsp. smoked paprika; Sour cream and crusty bread, for serving

Introducing: healthy comfort food!

By Kate MerkerPublished: Jan 4, 2022

2 Ratings

Mike Garten

Yields:

4 serving(s)

Total Time:

45 mins

Cal/Serv:

280

Jump to recipe

Add butternut squash, carrots, and aromatics to an air fryer and watch dinner happen in minutes. Sprinkle the finished product with a garlicky pepita topping for craveable crunch.

Advertisement - Continue Reading Below

Ingredients

2 1/2 lb.
butternut squash, peeled, cut into 1-inch pieces
2
medium carrots, cut into 1-inch pieces
1
large onion, cut into 1/2-inch-thick wedges
4
cloves garlic, 2 whole and 2 thinly sliced, divided
1
Fresno chile, seeded
4
sprigs fresh thyme
4 Tbsp.
olive oil, divided
Kosher salt
2 Tbsp.
pepitas
1/4 tsp.
smoked paprika
Sour cream and crusty bread, for serving

Directions

1. Step 1In large bowl, toss squash, carrots, onion, whole garlic cloves, chile, thyme, 2 tablespoons oil and 3/4 teaspoon salt. Transfer to air-fryer basket and air-fry at 400°F, shaking basket occasionally, until vegetables are tender, 30 minutes. Discard thyme sprigs.
2. Step 2Meanwhile, in small skillet on medium, cook sliced garlic in remaining 2 tablespoons oil, stirring, until garlic begins to lightly brown around the edges, 2 minutes. Add pepitas and paprika and a pinch of salt and cook 1 minute; transfer to a bowl.
3. Step 3Transfer all but 1/2 cup squash to blender, add 1 cup water and puree, gradually adding 3 more cups water, pureeing until smooth. Reheat if necessary and serve topped with sour cream and spiced pepitas and with crusty bread if desired. Serve topped with remaining squash.

GH Test Kitchen Tip: Freeze leftover soup (without the cream and seeds) in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then warm and top as desired.

NUTRITIONAL INFORMATION (per serving): About 280 calories, 15.5 g fat (2.5 g saturated), 5 g protein, 425 mg sodium, 36 g carb, 7 g fiber

Did you make this recipe? Comment below!

Advertisement - Continue Reading Below