Roasted butternut squash, fennel and apple soup
Butternut squash soup is an essential recipe to have in your repertoire. Especially if you live in a place where cooler climates take on half of the year. Quick, easy and packed with flavour this recipe is a keeper!
Prep Time20 minutes mins
Cook Time1 hour hr
Course: Soup
Cuisine: American
Keyword: apples, butternut squash, fennel, soup
Servings: 6 servings
Calories: 302kcal
- 1 medium butternut squash, peeled and cubed, 6-8 cups
- 1 medium fennel bulb, cored and cubed
- 3 cloves garlic, peeled and cut in half lengthwise
- 1+2 teaspoon salt
- ½ teaspoon cayenne pepper, optional
- 3+1 tablespoon olive oil
- 1 large onion, white or Spanish, peeled and diced
- 2 small apples, peeled and cubed, about 1 ½ cups
- 2 teaspoon sage leaves, chopped. 8-10 small leaves
- ½ teaspoon nutmeg, ground
- 4-6 cups vegetable or chicken stock
- 1 cup 35% cream, optional
- ½ cup pumpkin seeds, toasted
- fennel fronds for garnish, optional
Preheat oven to 400°F
Peel and cube the squash. Cut off the stems of the fennel bulb saving some of the fronds for garnish if desired. Dice.
Place squash and fennel in a large bowl add halved garlic cloves. Pour over 3 tablespoon olive oil, 1 teaspoon of salt and cayenne pepper if using. Toss to coat. Pour mixture onto a baking tray and roast in preheated oven for 20-30 minutes or until nice and soft. Stir half way through roasting.
While vegetables are roasting dice onion and apples. Add 1 tablespoon olive oil to to a large pot. Over medium heat saute onions until they are very soft, 6-8 minutes. Add apples, sage, nutmeg and 2 teaspoon of salt. Stir. If vegetables haven't finished roasting, remove onions from heat and set aside.
Add the roasted vegetables to the pot with onions and apples. Return to medium-high heat.
Add 4 cups of stock and reserve the extra 2 cups. Bring everything to a boil, reduce heat and simmer for 15-20 minutes.
Remove from heat and blend with a hand or regular blender. Adding more stock to achieve desired thickness. Taste and adjust seasoning.
If using cream, add it to the soup and stir, or pour a small amount into each serving. Garnish with pumpkin seeds and fennel fronds if desired.
- Soup will keep in the refrigerator for one week.
- Freeze for up to 6 months.
Serving: 1serving | Calories: 302kcal | Carbohydrates: 30g | Protein: 3g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 26mg | Sodium: 828mg | Potassium: 756mg | Fiber: 3g | Sugar: 17g