Description
A warm and comforting soup made with roasted acorn squash and fresh sage, perfect for the holiday season.
Ingredients
- 1 medium acorn squash, halved and seeds removed
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp fresh sage, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup heavy cream (optional)
Instructions
- Preheat air fryer to 375°F (190°C).
- Brush the acorn squash halves with 1 tbsp olive oil and place them in the air fryer basket.
- Roast for 20-25 minutes until tender.
- Let cool slightly, then scoop out the flesh.
- In a pot, heat the remaining olive oil over medium heat.
- Add onion and garlic, sauté until soft.
- Add roasted squash, broth, sage, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream if using before serving.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Garnish with extra sage leaves or roasted pumpkin seeds.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Air Fryer
- Cuisine: American