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:
- 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.
- Reduce heat to medium-low and simmer for 20 minutes.
- Puree soup in the pot with an immersion blender or transfer contents to a blender and puree until smooth; season with salt and pepper.
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.
What others are saying
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.
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.
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!
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.
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.