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4 bowls of butternut squash fennel and apple soup with pumpkin seeds and frons as garnish. drizzled with cream
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5 from 2 votes

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 mins
Cook Time1 hr
Course: Soup
Cuisine: American
Keyword: apples, butternut squash, fennel, soup
Servings: 6 servings
Author: Andrea

Equipment

  • 6 L soup pot or dutch oven
  • Traditional or hand blender

Ingredients

  • 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 tsp salt
  • 1/2 tsp cayenne pepper, optional
  • 3+1 tbsp olive oil
  • 1 large onion, white or Spanish, peeled and diced
  • 2 small apples, peeled and cubed, about 1 1/2 cups
  • 2 tsp sage leaves, chopped. 8-10 small leaves
  • 1/2 tsp nutmeg, ground
  • 4-6 cups vegetable or chicken stock
  • 1 cup 35% cream, optional
  • 1/2 cup pumpkin seeds, toasted
  • fennel fronds for garnish, optional

Instructions

  • 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 tbsp olive oil, 1 tsp 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 tbsp 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 tsp 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.

Notes

  1. Soup will keep in the refrigerator for one week. 
  2. Freeze for up to 6 months.