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Roasted Butternut Squash Soup

Air fryer roasted butternut squash, carrots, apples, and shallots come together to make a rich and creamy soup in less than an hour.
4.54 from 15 votes
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 Servings
Calories: 125kcal
Author: Mason Woodruff

Ingredients

  • 2 pounds Diced Butternut Squash
  • 12 oz Peeled Carrots cut into sticks or roughly chopped
  • 1 6 oz Granny Smith Apple, cored and roughly chopped
  • 1 Shallot peeled and quartered
  • 2 tablespoon 32g Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Rosemary
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Red Pepper Flakes
  • 1/4 teaspoon Ground Sage
  • 5 cloves Garlic peeled

Add After Roasting

  • 4 cups 32 oz Vegetable Broth (or your choice of broth)
  • 1/2 cup 120g Lite Coconut Milk (or your choice of cream/milk)
  • 2 teaspoons Kosher Salt to taste

Instructions

  • Mix everything up to the fresh garlic in a large bowl and add to an air fryer basket. Air fry for 40 minutes at 400ºF, stirring and adding the garlic cloves halfway through for the final 20 minutes to avoid burning the garlic. (Oven instructions below.)
  • Once all the veggies are fork tender, transfer to a food processor or blender and gradually blend with about 2 cups of broth. You may have to work in batches. Stir in the remaining broth, coconut milk, and salt once the soup is completely smooth.
  • If you're using an Instant Pot Duo Crisp or Ninja Foodi, you can turn on the "Keep Warm" function and add the soup to the pot. You can also add to a soup pot over a low heat or slow cooker to keep warm. I recommend letting the soup simmer for 10-15 minutes before serving to let flavors develop.
  • Salt and pepper to taste and serve with pepitas (roasted/salted pumpkin seeds) and a drizzle of maple syrup, honey, or cream.

Notes

For Oven Roasted Butternut Squash Soup

Add all the veggies, seasoning, and olive oil to a half sheet pan or large rimmed baking sheet. Toss everything together to evenly coat and bake for about an hour at 400ºF until the carrots and squash are tender. Follow the recipe as written from step 2 forward, using a pot

Nutrition Info Notes

Each serving has 1 WW SmartPoint (blue).
Nutrition facts are for soup only, no roasted pumpkin seeds, nuts, maple syrup, or additional toppings.

Nutrition

Serving: 1Cup (about 8 oz) | Calories: 125kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Fiber: 4.5g