There’s something magical about a steaming bowl of soup on a crisp autumn day, and this butternut squash soup has become my most requested recipe when the leaves start to turn. The moment I smell thyme and rosemary simmering with sweet squash and apples, I’m transported back to my grandma’s kitchen – where she’d always have a pot ready when I came in from playing in the fallen leaves.
What makes this Christmas air fryer version special is how quickly it comes together without sacrificing that slow-cooked depth of flavor. The air fryer roasts the vegetables to perfection, intensifying their natural sweetness. By the time you’ve got your cozy socks on, you’ll have a velvety smooth soup that warms you from the inside out. It’s the kind of comfort food that turns an ordinary Tuesday into something special.
Why You’ll Love This Christmas Air Fryer Soup
This soup has become my go-to for so many reasons, and I know you’ll fall in love with it too. First off, the air fryer works magic on those veggies – caramelizing them just right without any fuss. No standing over a hot stove stirring endlessly!
Here’s what makes it special:
- Weeknight easy: Ready in under 40 minutes start to finish
- Comfort in a bowl: That velvety texture hugs your soul
- Sweet & savory: The roasted squash and apple create magic together
- Christmas morning approved: Makes the house smell incredible
- Endlessly adaptable: Vegan? Swap the cream. Want spice? Add a pinch of cayenne!
Trust me, once you try this method, you’ll never go back to plain old stovetop soup again. The air fryer brings out flavors you didn’t even know were hiding in those simple ingredients!
Ingredients List
Gathering these simple ingredients is half the joy of making this soup! Here’s what you’ll need:
- 2 tbsp olive oil (the good stuff!)
- 1 medium onion, chopped (about 1 cup)
- 2 carrots, peeled and diced
- 2 celery stalks, diced (leaves included for extra flavor)
- 3 garlic cloves, minced (or 1 tbsp pre-minced)
- 1 tsp dried thyme (rub between fingers to release oils)
- 1 tsp dried rosemary (lightly crushed)
- 4 cups vegetable broth (homemade or good quality store-bought)
- 2 cups butternut squash, peeled and cubed (1/2-inch pieces)
- 1 sweet apple, peeled and diced (I prefer Honeycrisp or Fuji)
- Salt and pepper to taste
- 1/2 cup heavy cream (optional but heavenly)
That’s it! Simple, seasonal ingredients that transform into something magical. Don’t skip the apple – it’s the secret weapon that makes this soup sing.
How to Prepare This Christmas Air Fryer Soup
Making this soup is easier than wrapping presents! Here’s exactly how I do it:
- Preheat your air fryer to 375°F (190°C) for about 3 minutes while you chop the veggies. This little step makes all the difference!
- Toss the squash, carrots, and apple with 1 tbsp olive oil in a big bowl. Don’t be shy – get those pieces nicely coated. The oil helps them caramelize beautifully.
- Air fry the veggies for 15 minutes, shaking the basket halfway through. You’ll know they’re ready when the edges start getting golden and your kitchen smells like heaven.
- Meanwhile, heat the remaining oil in a large pot over medium heat. Add the onion and celery – cook until they’re soft and translucent, about 5 minutes.
- Stir in the garlic and herbs, cooking just until fragrant (about 30 seconds). Careful not to burn the garlic!
- Add the roasted veggies to the pot along with the broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Blend until smooth using an immersion blender. If you don’t have one, let the soup cool slightly before transferring to a regular blender in batches.
- Stir in cream (if using) right at the end. This keeps it from separating and gives that luxurious velvety texture.
- Season to taste with salt and pepper. I always add a pinch more thyme at this point – trust me!
The whole process takes about 40 minutes start to finish, but most of that is hands-off time while the air fryer works its magic. Perfect for when you’re busy decorating the tree!
Tips for Success
Here are my tried-and-true secrets for perfect soup every time:
- Blend in batches if using a regular blender – hot soup expands! Leave the center cap off and cover with a towel to prevent splatters.
- Taste as you go – the sweetness of squash varies. Add a pinch of brown sugar if needed, or balance with lemon juice.
- Don’t overcook the veggies in the air fryer – they’ll continue cooking in the broth. You want them tender, not mushy!
- Fresh herbs make all the difference – swap dried for fresh thyme and rosemary if you’ve got them (use double the amount).
Remember, soup always tastes better the next day – the flavors really come together overnight!
Variations
This soup is like your favorite sweater – you can dress it up however you like! For a vegan version, swap the cream for rich coconut milk (it adds a lovely tropical twist). Feeling adventurous? Try these ideas:
- Add a pinch of cayenne or curry powder for warmth
- Swap butternut for sweet potato or pumpkin
- Toss in crispy bacon or pancetta for meat lovers
- Top with spiced pepitas or crumbled goat cheese
My sister adds a splash of apple cider vinegar at the end – sounds weird but it’s amazing!
Serving Suggestions
This soup deserves the perfect partners! I always serve it with thick slices of crusty sourdough for dipping – that golden, crispy bread soaks up every last drop. For something lighter, a simple arugula salad with lemon dressing cuts through the richness beautifully. On really chilly nights, I’ll add a grilled cheese sandwich for the ultimate comfort meal. Don’t forget to drizzle a little extra cream on top – it makes it look as fancy as it tastes!
Storage & Reheating Instructions
This soup keeps beautifully! Store cooled leftovers in an airtight container in the fridge for up to 3 days – the flavors actually improve overnight. For longer storage, freeze in portions for up to 2 months (leave out the cream if freezing). When reheating, warm gently on the stove with a splash of broth to bring it back to perfect consistency. Microwave works too – just stir every 30 seconds to prevent hot spots. Pro tip: freeze flat in ziplock bags to save space!
Nutritional Information
Nutrition varies based on ingredients used, but here’s the general breakdown per serving (without optional cream): About 220 calories, 8g sugar, and 4g fiber. It’s packed with vitamin A from all those beautiful orange veggies!
FAQ Section
Can I freeze this Christmas air fryer soup?
Absolutely! Just omit the cream before freezing (add it fresh when reheating). Portion into freezer bags, lay flat to save space, and it’ll keep beautifully for 2 months. Thaw overnight in the fridge before warming.
What’s the best vegan substitute for cream?
Full-fat coconut milk is my top pick – it adds a similar richness with a subtle tropical note. For a lighter option, blended silken tofu works surprisingly well too!
Can I use other squash varieties?
Of course! Sweet potato or pumpkin make excellent swaps. Just adjust roasting times slightly – sweet potato might need 5 extra minutes in the air fryer to get properly tender.
My soup turned out too thick – help!
No worries! Just whisk in more broth or even apple juice until it reaches your perfect consistency. Remember, it thickens as it cools too.
Try this cozy autumn soup recipe and share your favorite variations below – I’d love to hear how you make it your own!
Print
Christmas Air Fryer Soup: 40-Minute Cozy Comfort in a Bowl
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A warm and comforting autumn soup, perfect for chilly days.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 cups vegetable broth
- 2 cups butternut squash, cubed
- 1 apple, peeled and diced
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic, thyme, and rosemary. Cook for 1 minute.
- Pour in vegetable broth and bring to a boil.
- Add butternut squash and apple. Reduce heat and simmer for 20 minutes.
- Blend until smooth using an immersion blender.
- Stir in heavy cream (if using). Season with salt and pepper.
- Serve warm.
Notes
- Store leftovers in the fridge for up to 3 days.
- Freeze for longer storage.
- Substitute coconut milk for a vegan option.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American