Air fryer butternut squash soup recipe. This soup is a perfect vegan soup for the fall season. With just four ingredients, this recipe is sure to please everyone in your family.
Butternut squash soup is a popular fall recipe that is easy to make in an air fryer.
Air fryers can be used for a variety of cooking methods, including baking, roasting, grilling and steaming. Air fryers achieve faster cooking times than traditional frying methods.
Many people are using air fryers because they find them to be less time-consuming and healthier than other cooking methods.
The key to making a butternut squash soup recipe in an air fryer is the type of ingredients you use. You should include butter, cream and Parmesan cheese in your recipes for the best results when cooking with an air fryer.
Butternut squash is a popular fall and winter vegetable. this soup recipe usually takes an hour to make, but now it can be done in under 20 minutes with the help of an air fryer.
An air fryer cooks food at high temperatures without the need for oil like a traditional oven.
The air fryer is a kitchen appliance that can fry food in the air. This technology has been around for decades, but it is only recently that the appliance has become a favorite of people who want to eat healthier food without spending a lot of time in the kitchen.
The air fryer uses less oil than traditional frying methods and allows you to cook your food with less fat. Most recipes will cook in one to two minutes with an average temperature of 400 degrees Fahrenheit.
Common foods made in an air fryer include fried chicken, fish and chips, vegetable stir-fries, potatoes, and even pizza!
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Preheat your air fryer to 375º F (190º C) for 5 minutes.
In a large mixing bowl, combine cubed squash, carrots, bell pepper, onion, olive oil, garlic, thyme, ginger, and black pepper. Toss until well combined.
Transfer the squash mixture to the air fryer basket. fry until golden brown, for 20 minutes, tossing halfway through.
Remove fried vegetables from the air fryer and transfer them to a Dutch oven. Pour in the vegetable broth and heavy cream.
Using an immersion blender, blend the mixture until smooth. Cook the soup over medium-high heat, stirring occasionally, for about 5 minutes.
Season with salt and black pepper. Ladle the soup into soup bowls. Top with toasted pumpkin seeds, then drizzle with creme fraiche, if desried.
Serve hot.