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


For best results, we recommend using:


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.

Nutrition Facts

Per Serving: 114 calories; 3g fat; 23.5g carbohydrates; 3g protein; 0mg cholesterol; 564mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 114 Calories from Fat23
% Daily Value*
Total Fat 3g 4%
Saturated Fat0g 2%
Trans Fat0.0g
Polyunsaturated Fat0.4g
Monounsaturated Fat1.7g
Cholesterol 0mg 0%
Sodium 564mg 23%
Total Carbohydrate 23.5g 8%
Dietary Fiber7g 27%
Protein 3g
Vitamin A396% Vitamin C52%
Calcium7% Iron8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


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.