Celebrate the return of Autumn with this simple, comforting air fryer potato soup recipe that’s perfect for the colder months. Sweet potatoes and butternut squash are two of the most popular seasonal vegetables, and they combine beautifully in this hearty soup. While traditional stovetop versions of this soup would usually take about an hour to prepare, using the air fryer reduces cooking time by half, allowing you to enjoy a tasty bowl in just 30 minutes. The intense heat of the air fryer also works wonders in caramelizing the vegetables. Which enhances the soup’s rich, deep flavour, making each spoonful feel like a cozy hug in a bowl.
Making homemade soup has never been easier, and this sweet potato and butternut squash soup is no exception. The beauty of this recipe lies in its simplicity. Just a few wholesome ingredients, a quick roasting process in the air fryer, and a few minutes of blending to create a velvety-smooth texture. The combination of sweet potatoes and butternut squash brings a natural sweetness to the soup. While the addition of paprika and turmeric takes the flavour to a whole new level. The smoky warmth from the paprika and the earthiness of the turmeric create a depth of flavour that complements the sweetness of the vegetables.
So this air fryer soup is not only quick and easy to make but also incredibly nourishing. Whether you’re preparing it as a lunch, a starter for dinner, or as a meal to enjoy throughout the week, it’s the perfect dish to welcome the fall season. And of course, there’s nothing quite like a bowl of homemade soup to warm you up on those crisp Autumn days!
PREP 5 minutes
COOK 25 minutes
SERVES 4 people
KIT you will need an air fryer, mixing bowl and blender.
Ingredients for air fryer potato soup
350g of butternut squash, peeled and chopped
350g of sweet potato, peeled and chopped
A Vegetable jelly stock pot
800ml of boiling water
1 teaspoon of Paprika
1 teaspoon of Turmeric
Low calorie cooking spray
Seasoning
To serve:
A handful of Fresh Coriander
1 tablespoon of pumpkin seeds to serve (Optional)
1 tablespoon of Crème fraiche to serve (Optional)
Fresh crusty bread for dipping
Method
Start by preparing your vegetables – peel both the sweet potatoes and butternut squash. If you’re short on time, many supermarkets offer pre-peeled and chopped versions, which can be a real lifesaver on busy days. Then once your vegetables are chopped into evenly sized chunks, place them into a mixing bowl. Lightly spray the veg with vegetable oil, then toss to ensure every piece is evenly coated. This will help them crisp up and roast nicely in the air fryer.
Next, season the vegetables well with a good pinch of sea salt and some freshly ground black pepper. Then add a teaspoon each of smoked paprika and ground turmeric. These spices give the soup a lovely depth of flavour, along with a warm golden colour. Toss the vegetables again to make sure the seasoning is evenly distributed.
Transfer the seasoned vegetables into your air-fryer basket, making sure they are spread out in a single layer as much as possible. Set the temperature to 170°C and cook for around 25 minutes. Shake the basket a few times during cooking to ensure the vegetables cook evenly. You’re looking for the veggies to become soft and slightly caramelised around the edges.
Once cooked, remove the vegetables from the air-fryer and set aside. In a large jug, measure 800ml of hot water and dissolve your jelly stock cube in it, stirring well to combine.
Using a blender or hand blender and a large mixing bowl, add your cooked vegetables and stock together, then blitz until smooth and velvety.
Then serve your sweet potato and butternut squash soup in bowls. Topped with a sprinkle of chopped coriander, a swirl of crème fraîche, and a handful of pumpkin seeds for crunch. And don’t forget a hunk of warm, crusty bread for dipping – it’s the perfect finishing touch!
Tips for Air Fryer Potato Soup
1. Roast the sweet potatoes for maximum flavour
Using your air fryer to roast sweet potatoes first enhances their natural sweetness and adds a lovely caramelised flavour to the soup. Chop them into even chunks and cook until soft and golden on the edges.
2. Don’t forget the aromatics
Roast your onions and garlic in the air fryer alongside the sweet potatoes if there’s room as this deepens the flavour and saves washing up!
3. Use a good-quality stock
Whether you go for veggie or chicken stock, choose one with a rich flavour base. It’s key to getting a soup that’s both comforting and satisfying.
4. Blend for the perfect texture
Once everything is roasted, transfer to a blender with your stock and blend until silky smooth. If the soup’s too thick, add more stock or a splash of coconut milk for a creamier finish.
5. Add warming spices
Sweet potatoes pair beautifully with spices like cumin, smoked paprika, cinnamon, or a pinch of chilli for gentle heat. Add them during roasting or stir in before blending.
6. Garnish for extra wow-factor
Top with a swirl of yoghurt or coconut cream, some toasted seeds, crispy croutons, or fresh herbs to elevate the presentation and texture.
7. Great for meal prep
This soup keeps well in the fridge for 3–4 days and freezes beautifully. Batch cook and save time during the week.
Similar recipes
If you love this air fryer potato soup then you will like my air fryer tomato soup or my air fryer bacon toasties.
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