Ingredients:
-1 large butternut squash, peeled and cubed
-1 large onion, diced
-1 tablespoon olive oil
-2 cloves garlic, minced
-4 cups vegetable broth
-1 teaspoon dried thyme
-1 teaspoon ground cumin
-1/2 teaspoon ground nutmeg
-Salt and pepper to taste
Instructions:
1. Preheat your air fryer to 350°F.
2. Place the cubed squash and diced onion in the air fryer basket. Drizzle with olive oil and sprinkle with salt and pepper.
3. Cook for 15 minutes, stirring occasionally, until the squash is tender.
4. Add the garlic and cook for an additional 2 minutes.
5. Transfer the squash and onion to a large pot. Add the vegetable broth, thyme, cumin, and nutmeg.
6. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
7. Use an immersion blender to puree the soup until it is smooth.
8. Taste and adjust the seasonings as needed.
9. Serve the soup hot with a sprinkle of fresh thyme and a drizzle of olive oil. Enjoy!