3-INGREDIENT VEGAN BUTTERNUT SQUASH SOUP
Serves 1
  • Ingredients:
  • • 2 pounds cubed butternut squash
  • • 1 tablespoon olive oil
  • • 1 can coconut milk
  • • Salt & freshly ground pepper

Instructions:

  1. In a large mixing bowl, toss the squash cubes with the olive oil and season with salt and pepper. 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.
  2. 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.
  3. Brush each chicken breast with olive oil on both sides and place the chicken breasts in the breadcrumb mixture, one at a time, pressing the coating onto both sides.
  4. Remove from the heat and use a blender to process until smooth.

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

  • Recipe by
    Chef Jamie Gwen

  • KALORIK BLACK AND STAINLESS STEEL
    XL DIGITAL FAMILY AIR FRYER