air fryer squash soup

Mike Garten

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

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Cal/Serv:
280

Yields:

4


servings

Complete Time:

0

hours

45

minutes

2 1/2
lb.

butternut squash, peeled, reduce into 1-inch items

2


medium carrots, reduce into 1-inch items

1


giant onion, reduce into 1/2-inch-thick wedges

4


cloves garlic, 2 entire and a pair of thinly sliced

1


crimson fresnoย chile, halved, seeds discarded

4
tbsp.

olive oil, divided

Bitter cream and crusty bread, for serving

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  1. In aย giant bowl, toss squash, carrots, onion, entire garlic cloves, chile, thyme, 2 tablespoons oil, and three/4 teaspoon salt. Switch to air-fryer basket and air-fry at 400ยฐF, shaking basket sometimes, till greens are tender, half-hour.ย 
  2. In the meantime, in aย small skillet on medium, prepare dinner sliced garlic in remaining 2 tablespoons oil, stirring till garlic begins to calmly brown across theย edges, 2 minutes. Add pepitas and paprika and a pinch of salt and prepare dinner 1 minute extra; switch to aย bowl (garlic will proceed to prepare dinner).
  3. Switch greens to blender, add 1 cup water, and puree, progressively including further 3 cups water, till clean. Reheat if needed and serve topped with bitter cream and spiced pepitas and with crusty bread if desired.

GH Take a look at Kitchen Tip: Freeze leftover soup (with out the cream and seeds) in an hermetic container for as much as 3 months. Thaw in a single day within the fridge, then heat and prime as desired.

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

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