Ingredients: |
Ingredients: 1½ lb butternut squash (half of 1 lg squash), peel & cut
2 med carrots, cut
1 orange bell pepper, stemmed, seeded & cut
½ med onion, cut into 4 wedges
3 Tbsp olive oil
¾ tsp granulated garlic
½ tsp ground ginger
¼ tsp dried thyme
Kosher salt & ground black pepper
3 cups low-sodium vegetable broth
½ cup heavy cream
Roasted, salted pepitas, for serving
Crème fraîche or full-fat plain yogurt, for serving
Finely chopped chives, for serving
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Directions: |
Directions:Preheat a 6-quart air fryer to 375º. Toss the butternut squash, carrots, bell pepper, onion, olive oil, granulated garlic, ginger, thyme, 1½ tsp salt and several grinds of black pepper together in a large bowl until well combined. Transfer to the air fryer basket. Fry until golden brown and tender, tossing halfway through, about 20 minutes.
Transfer the browned vegetables to a large pot or Dutch oven and add the broth and cream. Use an immersion blender to blend the mixture on medium-high until very smooth. (Alternatively, blend the mixture in a standard blender, first letting it cool for 5 minutes, then transferring it to the blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until very smooth, scrapping down the sides of the blender carafe with a rubber spatula as needed; pour the blended mixture back into the pot.)
Cook the soup over medium-low heat, stirring occasionally, until the mixture is just simmering, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with pepitas, drizzle with crème fraîche or yogurt and sprinkle with chives. |
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