Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Thick-skinned and often difficult to peel, butternut squash is indeed worth the effort. But what if I told you, that effort is completely unnecessary? It’s true! Just put the squash in the air fryer and roast it whole. When it’s done the skin peels away with ease and is quickly transformed into this fantastic fall soup!

Yields2 Servings

Cook Time35 mins

Ingredients

 1 (1-pound [452 g]) butternut squash
 1 small onion, diced
 1 (15-ounce [444 ml]) can vegetable broth
 ½ tsp dried thyme
 ½ tsp salt
 ¼ tsp pepper
 2 oz (57 g) pine nuts, toasted
 Oil spray

Directions

1

Preheat the air fryer to 360 degrees F (180 degrees C). Using a knife, pierce the squash several times. Add the squash to the air fryer and cook for 20 minutes. Add the onion to the air fryer, spray with oil, and cook for an additional 10 minutes.

2

Carefully peel the skin off the squash, slice in half, remove its ends, scoop out its seeds, and chop. In a blender, add the squash, onion, broth, thyme, salt, and pepper. Blending until smooth.

3

In a medium saucepan over medium heat, pour in the soup, bring to a simmer, and cook for 3-5 minutes, until heated through. Serve topped with toasted pine nuts.

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Ingredients

 1 (1-pound [452 g]) butternut squash
 1 small onion, diced
 1 (15-ounce [444 ml]) can vegetable broth
 ½ tsp dried thyme
 ½ tsp salt
 ¼ tsp pepper
 2 oz (57 g) pine nuts, toasted
 Oil spray

Directions

1

Preheat the air fryer to 360 degrees F (180 degrees C). Using a knife, pierce the squash several times. Add the squash to the air fryer and cook for 20 minutes. Add the onion to the air fryer, spray with oil, and cook for an additional 10 minutes.

2

Carefully peel the skin off the squash, slice in half, remove its ends, scoop out its seeds, and chop. In a blender, add the squash, onion, broth, thyme, salt, and pepper. Blending until smooth.

3

In a medium saucepan over medium heat, pour in the soup, bring to a simmer, and cook for 3-5 minutes, until heated through. Serve topped with toasted pine nuts.

Roasted Butternut Squash Soup

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