COURSE:
Lunch, Main Course, Recipe Page, Recipes, Soup, Starter

Product:
Vortex Air Fryer

Ingredients

For the soup:

• ½ butternut squash (roughly 500g), seeds removed, skin on
• 1 onion, cut into wedges
• 1 whole head garlic
• 1 400g tin butter beans, drained
• 200g (⅔ tub) cottage cheese
• 750ml vegetable stock

For the topping (optional):

• Small bunch of fresh sage (about 10g), leaves picked
• 2 Tbsp sesame seeds
• 1 Tbsp olive oil
• 1 tsp butter

Instructions

1. Preheat your air fryer to 180°C (350°F).
2. Slice off the top third of the garlic head, keeping the root intact to hold the cloves together.
3. Drizzle the butternut squash and garlic with olive oil, then place the garlic cut side down into the hollow where the seeds were.
4. Arrange the squash and onion wedges on a roasting tray suitable for the air fryer. Cover the tray tightly with foil, ensuring it’s secured to prevent any risk of fire.
5. Roast the vegetables in the air fryer at 180°C (350°F) for 1 hour, checking after 40 minutes. The butternut should be completely soft, and the onions tender.
6. Once roasted, remove the vegetables from the tray. Scoop the butternut flesh from the skin, squeeze the roasted garlic cloves out of their skins, and place both into a large pot with the roasted onion wedges.
7. Add 750ml vegetable stock and the drained butter beans to the pot. Simmer over medium heat for about 10 minutes, until the beans are softened.
8. Stir in 200g cottage cheese and blend the soup until smooth using an immersion blender. Adjust the consistency with more stock/water if needed to reach your preferred consistency, and season with salt and pepper to taste.
9. For the topping: Heat 1 Tbsp olive oil and 1 tsp butter in a frying pan over medium-high heat. Add the sage leaves and sesame seeds, and fry for 1–2 minutes, stirring frequently, until the sage is crispy and the seeds are golden.
10. To serve, ladle the soup into bowls and top with the crispy sage and sesame seed mixture.

Notes

Notes:
Per Serving (assuming 4 servings):
Calories: 256 kcal
Protein: 11.1 g
Fiber: 6.8 g
This soup is high in protein from the cottage cheese and butter beans, making it a nourishing and balanced option. The fiber from the butternut squash, beans, and vegetables makes it especially filling, while the added healthy fats from the olive oil and sesame seeds give it a satisfying richness. Perfect for cozy, nutrient-dense meals!
Ensure the foil is tightly secured before placing the tray in the air fryer to prevent any risk of fire.
The soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
A good-quality, gelatinous bone broth can be substituted for vegetable stock to increase nutrient density and healing properties.

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