Roasted Butternut Squash soup in your air fryer? YES! When it comes to simple and delicious air fryer recipes, this easy butternut squash soup recipe is one of the best. Simple yet incredibly tasty, with the natural sweetness of the roasted vegetables balanced by a touch of spice. Vegetarian or vegan and gluten-free.
Looking for something different for your butternut? Enjoy this gorgeous Butternut Squash Salad With Feta and Pomegranate.
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The secret? The ingredients – it’s amazing what a few simple ingredients can do for a recipe, giving it amazing depth of flavor. Roasting the butternut squash and potatoes in the air fryer intensifies their flavor and brings out their natural sweetness.
This easy butternut squash soup recipe marries this sweetness with just a touch of spice. It’s the perfect balance to keep you warm during the cold winter months.
This creamy soup is one of our favorite recipes for busy weeknights. It can be a light meal on its own, served as a starter or made a bit more robust by adding some crusty bread on the side. Have I mentioned my Tiger Bread recently? It’s a perfect accompaniment.
The best part is that this simple recipe doesn’t require a vegetable peeler, and you don’t need to spend time cutting everything into 1-inch cubes. The air fryer will roast everything until tender and flavorful.
ROASTED BUTTERNUT SQUASH SOUP INGREDIENTS
First up is the butternut squash, the star the show. One of the best ways to judge whether the squash is ready to cook is a hard outer skin (standard advice is to test if with your thumbnail – you shouldn’t be able to pierce it).
The skin should be an even tan, beige or orange – green spots suggest it’s not ready for eating. Weight is also important. Ripe butternut should feel pretty heavy, otherwise they might be too dry.
I have added sweet potato and potato to round off the soup – these are playing second fiddle to the squash adding backbone.
Onion, chillies and warming spices add flavor and vegetable broth, or stock made using stock cubes, is added when the ingredients are blended together with a little cream.
HOW TO MAKE AIR FRYER BUTTERNUT SQUASH SOUP
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Slice the squash in half lengthwise with a sharp knife and remove any seeds. Score the flash in a cross hatch pattern. Pierce the potatoes.
STEP 2 Place everything in a large bowl and season generously with salt, pepper, cumin and turmeric. Drizzle with a touch of olive oil.
STEP 4 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.
STEP 3 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. Check the seasoned butternut and the potatoes are tender and almost cooked through by piercing them with a sharp knife.
STEP 6 Check the seasoned butternut and the potatoes are tender and almost cooked through by piercing them with a sharp knife.
STEP 7 Reduce the air fryer temperature to 180°C and add the onion and red chili. Cook for another 5-10 minutes or until the additional vegetables have softened.
STEP 8 Scoop the flesh from the butternut squash and potatoes. You can discard the potato skins or add them to the blender it as well – the soup will be a slightly muddier color.
STEP 9 Add the roasted butternut squash mix to the blender, followed by the stock / broth, the maple syrup and most of the cream.
STEP 10 Blend thoroughly and serve with a drizzling of the remaining cream and a sprinkling crushed chili flakes with some crusty bread on the side.
RECIPE TIPS & FAQS
When is the best time to make butternut squash soup? Some consider butternut squash to be a winter vegetable, but squash season starts in late summer and lasts into autumn, while squash itself can be stored for ages.
Do I have to use vegetable stock or broth? If you prefer, you can use chicken stock/chicken broth as an alternative to the vegetable option. Check it is gluten-free if that’s a concern.
What’s the best way to cut the squash? Carefully! One of the easiest ways is by using a large and very sharp knife to get through the hard skin. You should start by scoring the length of the squash so the knife doesn’t slip. Then, you can use a cooking mallet to hammer the knife more fully into the cut side of the squash and use your weight to cut through the whole thing for the best results.
STORING THE SOUP
Leftover soup is so easy to store. All you need is an airtight container and it will keep in the fridge for 3-4 days. You can also freeze it in portions and use within six weeks.
HAVE YOU MADE AIR FRYER BUTTERNUT SQUASH RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day 🙂
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.1 butternut squash, 1 baking potato, 1 sweet potato
- Place everything in a large bowl and season generously with salt, pepper, cumin and turmeric. Drizzle with a touch of olive oil.1 tsp salt, ½ tsp freshly ground black pepper, 2 tbsp olive oil, ½ tsp ground cumin, ¼ tsp ground turmeric
- 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.1 onion, 1 red chili
- 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.720 ml (3 cups) hot vegetable broth, 80 ml (¾ cup) single /pouring cream, 1 tbsp maple syrup
- Sprinkle with crushed chili flakes for a touch of heat. Serve with a drizzle of the remaining cream, adjusting the seasoning to taste.salt and freshly ground black pepper, crushed chili flakes
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