Air Fryer Butternut Squash Soup

This easy roasted butternut squash soup marries sweetness with just a touch of spice. It’s the perfect balance to keep you warm during the cold winter months. Roasting the squash intensifies its natural sweetness and deepens the flavor, while a touch of spice and cream makes it pure fall perfection. Whether you roast it in the oven or your air fryer, this easy soup is the kind of recipe you’ll come back to all season long.

This simple soup doesn’t even require a vegetable peeler, and you don’t need to spend time cutting everything into 1-inch cubes. The air fryer (or oven) will roast everything until tender and flavorful.

Air Fryer Butternut Squash Soup at a Glance

• Air fryer temperature: 400°F (200°C), then 350°F (180°C) once the onion and chili go in.
• Air fryer time: 30 minutes, plus another 5–10 minutes.
• Total time: about 50 minutes, including 10 minutes of prep.
• No peeling: roast the squash in halves, skin-side down, then scoop out the soft flesh.
• Serves: 4.

Here’s What You’ll Need

Butternut squash is the star of the show – make sure to use a ripe squash with an even tan, beige or orange skin – green spots suggest it’s not quite ripe yet. Weight is also important: ripe butternut should feel pretty heavy, otherwise they might be too dry.

Apart from the squash, I have added potatoes, both sweet and regular, onion and chili – these are playing second fiddle to the squash, adding backbone to the soup. Vegetable broth, or stock, is added when the ingredients are blended together with a little cream.

How to Make Butternut Squash Soup in the Air Fryer

Roast the Squash and Potatoes in the Air Fryer

1. Slice the squash in half lengthwise with a sharp knife and remove the seeds. Score the flesh in a cross hatch pattern. Pierce the potatoes.
2. Add everything to a large bowl and season generously with salt, pepper, cumin and turmeric.
3. Place the seasoned butternut squash halves in a single layer in your air fryer basket, with the skin-side down, so the flesh can cook properly. Add the potatoes and drizzle with olive oil.

1. Roast for 30 minutes at 400°F (200°C) flipping the potatoes over halfway, until everything is golden brown. Cooking time may vary depending on the size of your squash.
2. Check the squash and the potatoes are tender and almost cooked through by piercing them with a sharp knife.
3. Reduce the air fryer temperature to 350°F (180°C), add the onion and chili. Cook for 5-10 minutes, or until the additional vegetables have softened.

Blend the Soup and Serve

1. Scoop the flesh from the squash and potatoes. You can discard the potato skins or add them to the blender as well – the soup will be a slightly muddier color.
2. Add the vegetables to a blender, followed by the stock / broth, maple syrup and most of the cream.
3. Blend until the soup is smooth. Serve with a drizzle of the remaining cream and a sprinkling of red pepper flakes, with some crusty bread on the side.

Oven Roasting Method

Roast at 400°F (200°C) for 35–40 minutes, flipping the potatoes halfway, until the squash is caramelized and fork-tender. Add a halved onion and whole chili at the halfway mark, drizzling with a little olive oil.

Storage and Leftovers

• Storing Instructions: Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove, stirring occasionally and adding extra stock or cream if the soup thickens too much.
• Freezing instructions: Do not add the cream if you want to freeze this soup. Cool completely and ladle into freezer-safe containers or resealable bags, leaving a little space at the top for the liquid to expand as it freezes. Label with the date and freeze for up to 2 months. Defrost overnight in the fridge, or gently heat from frozen in a saucepan over low heat, stirring often. Stir in the cream before serving, heating it through.

Recipe Tips and FAQs

Toppings and Garnishes

The right topping can turn a simple bowl of butternut squash soup into something truly special. Here are some easy, flavor-boosting ideas:

• Cream Swirl: Add a drizzle of cream over the top then use a toothpick or skewer to swirl it into the soup for a beautiful marble pattern.
• Crunch factor: Top with homemade croutons, toasted pumpkin seeds, or chopped roasted nuts for contrast and texture.
• Cheese finish: A little crumbled feta, or goat cheese melts just slightly into the warm soup, adding tangy richness.
• Some like it hot: Sprinkle with red pepper flakes or drizzle with some chili oil for a gentle kick.

What to Serve with Air Fryer Butternut Squash Soup

This soup begs for warm bread on the side. Try my Air Fryer Garlic Bread or Air Fryer Focaccia.

Love squash? Make sure to check out these recipes: Roasted Butternut Squash Salad, Slow Cooker Squash, Bean and Kale Stew, Baked Feta Pasta with Squash and Chorizo, Butternut Squash Curry. No air fryer? Try my Butternut Squash Soup, with crockpot, stovetop and soup maker methods.

You might also like my Vegetarian Borscht (Beetroot Soup).