AIR FRYER BUTTERNUT SQUASH SOUP

Air Fryer Butternut Squash Soup image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds butternut squash (from about half of 1 large squash), peeled and cut into 1-inch pieces
2 medium carrots, cut into 1 1/2-inch pieces
1 orange bell pepper, stemmed, seeded and cut into 1-inch-thick slices
1/2 medium onion, cut into 4 wedges
3 tablespoons olive oil
3/4 teaspoon granulated garlic
1/2 teaspoon ground ginger
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper
3 cups low-sodium vegetable broth
1/2 cup heavy cream
Roasted, salted pepitas, for serving
Crème fraîche or full-fat plain yogurt, for serving
Finely chopped chives, for serving

Steps:

Preheat a 6-quart air fryer to 375 degrees F. Toss the butternut squash, carrots, bell pepper, onion, olive oil, granulated garlic, ginger, thyme, 1 1/2 teaspoons salt and several grinds of black pepper together in a large bowl until well combined. Transfer to the air fryer basket. Fry until golden brown and tender, tossing halfway through, about 20 minutes.
Transfer the browned vegetables to a large pot or Dutch oven and add the broth and cream. Use an immersion blender to blend the mixture on medium-high until very smooth. (Alternatively, blend the mixture in a standard blender, first letting it cool for 5 minutes, then transferring it to the blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until very smooth, scrapping down the sides of the blender carafe with a rubber spatula as needed; pour the blended mixture back into the pot.)
Cook the soup over medium-low heat, stirring occasionally, until the mixture is just simmering, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with pepitas, drizzle with crème fraîche or yogurt and sprinkle with chives.