This recipe for butternut squash and carrot soup is a healthy and flavorful option for a warming meal. The butternut squash is air-fried before being added to the pot with onions, garlic, carrots, and chili paste. The mixture is then simmered with vegetable broth before being blended to a smooth consistency. The addition of carrots provides an extra boost of vitamins and minerals, making this soup a nutritious option. The final result is a creamy and satisfying soup that’s perfect for any chilly day.
Here is a recipe for healthy butternut squash and carrot soup that incorporates the air-frying method:
Ingredients:
- 1 medium-sized butternut squash
- 3 large carrots, peeled and chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tsp of chilli paste
- 2 cups of vegetable broth
- 1 tbsp of olive oil
- Salt and pepper to taste
Instructions:
- Preheat your air fryer to 200 degrees Celsius for 5 minutes. I use a Ninja Air Fryer.
- Cut the butternut squash in half and remove the seeds. Brush the inside with a little bit of olive oil and place it in the air fryer basket.
- Air fry the butternut squash for 20 minutes or until it’s soft and tender.
- In a large pot, sauté the onions, garlic and chilli paste in olive oil until the onions are translucent.
- Add in the chopped carrots and cook for 5-10 minutes or until they start to soften.
- Once the butternut squash is done, add it to the pot along with the vegetable broth.
- Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes.
- Remove the pot from heat and let it cool down for a few minutes. Using a hand blender, blend the soup until smooth and creamy.
- Season with salt and pepper to taste, and serve hot.
This butternut squash and carrot soup is a delicious and healthy way to warm up on a chilly day. The air-frying method helps to bring out the natural sweetness of the butternut squash, while the carrots add an extra dose of vitamins and minerals. Enjoy!
