Air fry for 20 minutes at 375°F, stopping to shake the basket halfway through, or until vegetables are browned on the edges and soft (add additional time as needed)
Squeeze half the garlic (approx 4-5 cloves) out. Save the rest for another recipe or add all of it if you really love garlic
Then, transfer vegetables to a blender, food processor, or bowl for use with a stick (immersion) blender
Add honey to the squash mix
1 Tbsp honey
Pulse mixture with blender or appliance of choice until smooth
To the butternut squash puree, add your stock and heavy cream or half and half and blend again
2 Cups stock, ¼ Cup heavy cream or half and half
Taste and add additional salt, pepper, or cayenne if desired
For a warmer soup, you may heat it again on the stovetop or in the microwave
Top with sour cream, creme fraiche, yogurt and/or your favorite crunchy toppings
Toppings as desired
Notes
This recipe easily doubles if you want to use the entire squash, onion, and garlic bulb up at once (but it will make a lot of soup!) - it does reheat well
Cook time largely depends on the actual size of your cubes, how much you pack your air fryer basket, and the power of your air fryer. My Ninja Foodi Dual Zone took about 25 minutes to get my squash cubes browned
If you don’t like curry powder, substitute paprika in place of it
The honey may be substituted by half of a pear or apple that’s been peeled and diced, and coconut milk is a great replacement for the cream if you want to make this recipe vegan-friendly
Add additional cream and/or stock if you would like a thinner consistency, reduce stock to 1 ½ cups if you’d like a thicker consistency