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Roasted Butternut Squash Soup and More Pressure Cooker Delights

This cozy and creamy roasted butternut squash soup is infused with roasted garlic, apple, and ginger for the ultimate fall comfort dish. Blended smooth and gently heated, it serves as a perfect warm bowl of goodness.
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Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings 4 people
Calories 86 kcal

Equipment

  • 1 Blender
  • 1 Air fryer
  • 1 Saucepan

Ingredients
  

Main Ingredients

  • 2 cups butternut squash cubed
  • 0.5 white onion cut into chunks or diced
  • 0.5 bulb garlic or 3-4 cloves
  • 1 green apple cored and sliced
  • 1 to 2 teaspoons fresh ginger minced
  • 2 cups chicken broth or vegetable broth for vegetarian version
  • 2 teaspoons olive oil
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper

Instructions
 

Instructions

  • Preheat your air fryer to 375°F (190°C).
  • Toss the butternut squash, onion, garlic, and green apple with olive oil, salt, and pepper in a bowl to coat evenly.
  • Place the mix into the air fryer basket and cook for 20 to 25 minutes, shaking halfway through.
  • Transfer the roasted vegetables to a blender along with ginger and chicken broth.
  • Blend until the mixture is smooth and creamy.
  • Pour the soup into a saucepan and heat over medium heat for about 5 to 10 minutes, stirring occasionally.
  • Taste the soup and adjust seasoning if needed. Serve warm.

Notes

Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove over low heat, stirring constantly to preserve texture.