Go Back Email Link
–+ servings
Print Recipe Add to Collection
Be the first to rate.

Air Fryer Butternut Squash Spiced Chickpeas Chicken Soup

Author: Maika
Air-fried butternut squash, chickpeas, and baby Dutch yellow potatoes tossed in an aromatic ras el hanout spice blend. The butternut squash is pureed and filled with chicken breast chunks, mushrooms, baby spinach, and crushed Calabrian peppers for heat.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings 4
Course: Poultry
Cuisine: African, Mediterranean, Moroccan, North African, Southern European
Keyword: African, Beginner, Blender, Calabrian Chili Pepper, Chicken, Dairy Free, Dinner, Easy, Egg Free, Fall, Gluten-Free, Grain-free, Healthy, Main Meal, Mediterranean, Moroccan, Mushrooms, Ninja Foodi, North American, Nut-free, Pollotarian, Poultry, Recipes, Roast, Soup, Southern Europe, Southern European, Spicy, Stews, Stove Top, Vegetables, Winter
Calories: 395.62kcal

Ingredients

Roasted Butternut Squash

  • 1 butternut squash peeled & large chunks
  • 1 tablespoons avocado oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cup low-sodium chicken broth

Roasted Chickpeas and Potatoes

  • 15- ounce can of chickpeas
  • 6 Baby Dutch Yellow Potatoes thickly sliced
  • 1 tablespoon avocado oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon Ras el Hanout

Soup Base

  • 8 ounce boneless skinless chicken breast
  • 1 tablespoon avocado oil
  • 2 tablespoons crushed Calabrian Peppers
  • 1 teaspoon garlic paste
  • 1 cup crushed fire-roasted tomatoes
  • 6- ounce jar of sliced mushrooms
  • 4 cups baby spinach

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Roast the Butternut Squash: Preheat the air fryer to 350 degrees Fahrenheit for 20 minutes. Toss the butternut squash with avocado oil, salt, and pepper in a large mixing bowl. Then, roast in the air fryer, tossing them halfway to cook evenly.
  • Puree the roasted butternut squash in a blender with the chicken broth and set aside.
  • Roast the Chickpeas and Potatoes: Preheat the air fryer to 350 for 15 minutes. Drain the chickpeas, reserving the liquid in a measuring cup, then pat dry them between two paper towels or a clean kitchen towel—place in the large mixing bowl with the potatoes, then season with avocado oil, salt, and pepper. Then roast in the air fryer's roasting pan or air fryer liner, tossing halfway to cook evenly. In the last 2 minutes, toss in the Ras el Hanout.
  • Begin Making the Soup: Small dice the chicken breast and season with salt and pepper. Then, heat a Dutch oven on medium-high heat with avocado oil.
  • Brown, the chicken, add the hot pepper sauce and garlic, and cook for 1 minute. Add the crushed tomatoes and cook for another 2 minutes. Then, reduce the heat to medium.
  • Drain the mushrooms, reserving the liquid with the chickpea liquid. Add the mushrooms to the cooked chicken. Then add the pureed butternut squash, combine well, and bring to a simmer.
  • Finish the Soup: Add the spinach, cover, and cook for 1 minute. Reserve ¼ cup of roasted chickpeas, then add the rest of the chickpeas and potatoes to the soup and combine well. Check the consistency of the liquid in the soup and adjust by adding more broth and the seasoning of the soup with salt if necessary. Then heat the soup up again and serve.
  • Plate Up the Soup: Bowl up the soup, garnish with the chickpeas, and serve immediately.

Video

Notes

  • Read the Recipe in its entirety since some steps can be done simultaneously to reduce prepping time.
  • Evenly spread out the butternut squash, chickpeas, and potatoes when roasting.

Nutrition

Calories: 395.62kcal | Carbohydrates: 45.67g | Protein: 24.74g | Fat: 15.5g | Saturated Fat: 2.18g | Cholesterol: 36.29mg | Sodium: 1112.55mg | Fiber: 11.27g | Sugar: 6.95g
Tried this recipe?Please consider Leaving a Review!
QR Code linking back to recipe