Air Fryer Squash Soup

• servings: 4 servings
• total time: 45 minutes

Ingredients

2 1/2 lb. butternut squash, peeled, cut into 1-inch pieces

2 medium carrots, cut into 1-inch pieces

1 large onion, cut into 1/2-inch-thick wedges

4 cloves garlic, 2 whole and 2 thinly sliced, divided

1 Fresno chile, seeded

4 sprigs fresh thyme

4 tbsp. olive oil, divided

Kosher salt

2 tbsp. pepitas

1/4 tsp. smoked paprika

Sour cream and crusty bread, for serving

Directions

In 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.

Meanwhile, 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.

Transfer 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.