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
- 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
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.
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.