Roasted Butternut Squash Soup

Ingredients

• 1 (452 g; 1 lb)butternut squash
• 1 smallonion, diced
• 1 can (444 ml; 15 fl oz)vegetable broth
• ½ tspdried thyme
• ½ tspsalt
• ¼ tsppepper
• 57 g (2 oz)toasted pine nuts
• As neededoil spray

Instructions

1. 1

   Air-fry the squash

   Preheat the air fryer to 180°C (360°F). Pierce the squash several times with a knife, then air-fry it for 20 minutes. Add the diced onion, spray with oil and cook for a further 10 minutes.

2. 2

   Blend the soup

   Carefully peel the squash, cut it in half, remove the ends and seeds, and chop it. Put the squash, onion, broth, thyme, salt and pepper in a blender and blend until smooth.

3. 3

   Heat and serve

   Pour the soup into a medium saucepan over medium heat. Bring it to a simmer and cook for 3–5 minutes, until heated through. Serve topped with the toasted pine nuts.

What is butternut squash soup?

Butternut squash soup is a smooth, savoury soup built around the sweet, mellow flesh of the squash. It is a familiar autumn dish, though this recipe’s whole-squash air-frying method is a practical shortcut rather than a claim to a particular regional tradition.

Roasting the squash before blending concentrates its flavour, while the broth loosens it into a spoonable soup. Toasted pine nuts bring a crunchy contrast to the silky texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 7g protein, 35g carbs, 20g fat.

The squash and onion provide most of the carbohydrates, while the pine nuts contribute much of the fat and some of the protein. Serve a bowl with a green salad or extra vegetables for a more balanced plate.

Why roast the squash whole?

Whole squash: the skin is tough to peel when raw, but the recipe cooks it before peeling. Pierce it several times first so steam can escape during air-frying.

Onion: add it for the final 10 minutes, as directed. That gives it time to soften before it is blended with the squash.

Getting a smooth blend

Peel carefully: the squash will be hot when it comes out of the air fryer, so handle it with care. Remove the ends and seeds before chopping the flesh.

Blend in batches if your blender is small, and follow its instructions for hot liquids. Blend until no chunks remain; the broth helps the squash become a smooth soup.

Check the texture and heat

Consistency: the soup should pour from a spoon but still feel thick. If it seems thicker than you like, a little extra broth can loosen it, though that is not included in the recipe quantities.

Doneness: after blending, simmer for 3–5 minutes, until the soup is heated through. Avoid a prolonged boil.

The finishing touch

Pine nuts: use the recipe’s toasted pine nuts as a topping just before serving, so they retain some crunch. Their rich, nutty flavour balances the squash’s sweetness.

For a simple meal, serve the soup with crusty bread or a green salad. Add the nuts at the table if you want their texture to stand out.

Timing and serving

The stated total time is 35 minutes, with 30 minutes of air-frying followed by blending and a short simmer. Have the blender and saucepan ready while the squash cooks.

The recipe makes 2 servings. Divide the soup between bowls and share the pine-nut topping evenly.

Recipe notes & tips

• Pierce the squash in several places before air-frying it.
• Add the onion only for the final 10 minutes of cooking.
• Let the cooked squash cool enough to handle before peeling it.
• Remove all the seeds before chopping and blending the squash.
• Toast the pine nuts ahead of time and add them just before serving.

Variations

• Add warming spice: blend in a little ground cumin or nutmeg to change the flavour.
• Make it creamier: stir in a splash of cream after blending.
• Add ginger: blend in a small piece of fresh ginger for a gentle, fragrant note.
• Use another topping: try toasted pumpkin seeds in place of the pine nuts.
• Add herbs: finish each bowl with chopped sage or parsley.

Common mistakes to avoid

• Skipping the piercings: the squash can build up steam, so prick the skin several times before cooking.
• Adding the onion too early: it only needs the last 10 minutes in the air fryer.
• Peeling while very hot: the squash is awkward to handle; let it cool briefly and take care.
• Leaving in the seeds: scoop them out before chopping and blending.
• Boiling for too long: simmer only 3–5 minutes after blending, until heated through.

How to store

Refrigerate leftover soup in a sealed container and use within 3–4 days. Reheat gently in a saucepan, stirring until hot throughout; store the pine nuts separately and add them when serving.

Frequently asked questions