Air Fryer Butternut Squash Soup Recipe
Make easy roasted butternut squash soup using my air fryer butternut squash as the base. Blend it into a creamy soup with your choice of heavy cream or coconut milk.
Servings: 6
Calories: 114kcal
Equipment
Ingredients
Air Fryer Roasted Butternut Squash
- 21 oz Butternut squash cubed and roasted
- 2 tbsp Olive Oil
- 1 tsp 24 Herbs Sprinkle Seasoning (Salt-free)
- ½ tsp Natural Ancient Sea Salt use DRDAVINAHS to save
- ¼ tsp Black Pepper
- ⅛ tsp Cinnamon optional
Butternut Squash Soup
- 1 ½ cup Chicken broth
- 2 tbsp Heavy cream or Coconut Milk
Instructions
Air Fry the Squash
- Toss the squash in spices and oil. Then add it to the air fryer basket.
- Roast the squash in the air fryer at 400 degrees for 8-9 minutes per side.
Make Butternut Squash Soup
- Add the squash to a blender with the broth and heavy cream or coconut milk
- Blend until smooth.
Notes
- Cut evenly: Similar-size squash cubes cook and brown more evenly.
- Don’t overcrowd: Arrange the squash in an even layer for the best browning.
- Adjust the consistency: Add more broth after blending if you prefer a thinner soup.
- Dairy-free option: Use coconut milk instead of heavy cream.
- Oven option: Roast the squash at 425°F for about 40 minutes, or until tender and browned.
Nutrition
Calories: 114kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 217mg | Potassium: 410mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10627IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 1mg
