Add butternut squash, carrots, and aromatics to an air fryer and watch dinner happen in minutes. Sprinkle the finished product with a garlicky pepita topping for craveable crunch.
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butternut squash, peeled, cut into 1-inch pieces
medium carrots, cut into 1-inch pieces
large onion, cut into 1/2-inch-thick wedges
cloves garlic, 2 whole and 2 thinly sliced, divided
Fresno chile, seeded
sprigs fresh thyme
olive oil, divided
Sour cream and crusty bread, for serving
Step 1In large bowl, toss squash, carrots, onion, whole garlic cloves, chile, thyme, 2 tablespoons oil and 3/4 teaspoon salt. Transfer to air-fryer basket and air-fry at 400°F, shaking basket occasionally, until vegetables are tender, 30 minutes. Discard thyme sprigs.
Step 2Meanwhile, in small skillet on medium, cook sliced garlic in remaining 2 tablespoons oil, stirring, until garlic begins to lightly brown around the edges, 2 minutes. Add pepitas and paprika and a pinch of salt and cook 1 minute; transfer to a bowl.
Step 3Transfer all but 1/2 cup squash to blender, add 1 cup water and puree, gradually adding 3 more cups water, pureeing until smooth. Reheat if necessary and serve topped with sour cream and spiced pepitas and with crusty bread if desired. Serve topped with remaining squash.
GH Test Kitchen Tip: Freeze leftover soup (without the cream and seeds) in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then warm and top as desired.
NUTRITIONAL INFORMATION (per serving): About 280 calories, 15.5 g fat (2.5 g saturated), 5 g protein, 425 mg sodium, 36 g carb, 7 g fiber
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
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