This is the easiest butternut squash soup you will ever make; a creamy, beautifully rich soup…in just TWO ingredients!


2 pounds cubed butternut squash
1 tablespoon olive oil
1 can coconut milk
Salt & freshly ground pepper


1. In a large mixing bowl, toss the squash cubes with the olive oil and season with salt and pepper. 

2. Spread the squash cubes in a shallow baking pan that fits in your air fryer (you might have to do this in two batches) and air fry at 380ºF for 10 minutes. Toss the squash cubes and air fry at 380ºF for 10 minutes more.

3. Combine the roasted squash and coconut milk in a soup pot and bring to a boil. Reduce to a simmer and cook for 10 minutes.

4. Remove from the heat and use a blender to process until smooth.

4 servings

Chef’s Tip
Add extra flavor, if you like…a pinch of cayenne, fresh nutmeg, etc.