Five-Ingredient Butternut Squash and Fennel Soup

Image of Kelly Aditi Faust
Rated 4.5 based on 5 customer reviews
Five-Ingredient Butternut Squash and Fennel Soup
Five-Ingredient Butternut Squash and Fennel Soup


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 fresh fennel bulbs, cored and thinly sliced
  • 5 cups diced butternut squash
  • 4 cups vegetable broth
  • 1 tablespoon minced fresh thyme
  • salt and ground black pepper to taste


For best results, we recommend using:


  1. Heat olive oil in a stockpot over medium. Sauté onion and fennel in hot oil until softened, about 5 minutes; add butternut squash, thyme, and vegetable broth. Stir the mixture, cover the pot, and bring to a boil.
  2. Reduce heat to medium-low and simmer for 20 minutes.
  3. Puree soup in the pot with an immersion blender or transfer contents to a blender and puree until smooth; season with salt and pepper.
Mealthy tip:

There are a wide variety of fall or winter squashes you can use in place of butternut. Kabocha, acorn, red kuri, or buttercup squash can all be used as a substitute. If using a squash with skin that is hard to remove, you can roast the squash with the fennel in a 350°F oven until fork-tender, 40 to 45 minutes. Then you can easily scoop the squash out of the skin and puree it. This requires a longer cooking time, but otherwise works just as well with this recipe.


4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Aja A

Aja A says:

I like to make a huge batch of soup and then freeze it to use throughout the course of a few weeks. I really liked the flavor of this one. The fennel brought in that slight licorice flavor that worked very well with the butternut squash. Nice healthy comforting soup for Fall.

Image of Rachel Gaal

Rachel Gaal says:

Super easy to make, but pretty bland. As a vegan, I can't add the "tangy" goat cheese as a topping, although it sounds delicious... I would suggest adding salt/pepper to the mixture instead of seasoning.

Image of Monica Allen

Monica Allen says:

Kabocha worked perfectly as a substitute in this recipe. I didn't add goat cheese or anything, just some garlicky croutons. Yum!

Image of Jenny J

Jenny J says:

This soup paired perfectly with my mom's homemade cornbread. I especially love the creamy goat cheese topping. It adds a nice element I would get from my butternut squash bisque, where I add cream.

Image of Kaylee Adams

Kaylee Adams says:

Kabocha squash was the perfect substitute for butternut in this soup. I'm not a huge fan of the fennel taste so I used onion, thyme, and added garlic. I really liked the soup, it's really quick and easy to prepare as well.