Five-Ingredient Butternut Squash and Fennel Soup

Name: Five-Ingredient Butternut Squash and Fennel Soup
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 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

Kelly Aditi Faust Website

Five-Ingredient Butternut Squash and Fennel Soup

Share This Recipe

All you need are five simple ingredients for this nourishing, vegetarian soup. Butternut squash, chopped onion and mellow fennel bulb are slowly simmered with a little thyme and vegetable broth, then pureed. It's a comforting dish that's perfect for cold fall and winter nights and also happens to be very good for you—it's Whole 30 and paleo friendly, and butternut squash is packed with vitamins and potassium. It is delicious on its own, or topped with tangy crumbled goat cheese or homemade croutons. Sprinkle with some crushed red pepper flakes or drizzle with chile oil for a kick.

Print recipe

Appliances

For best results, we recommend using:

Mealthy HandBlend
Shop Now

Directions

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

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%
	Sugars6.1g
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

Reviews

4.5out of 5 Stars

(5 Reviews)

How would you rate 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.