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
Video
Notes
The recipe is vegan if you use soy cream or another plant-based alternative. Gluten-free but check the stock for any additives.