‘Tis the season for soup, and some of my friends have requested the recipe for my butternut squash and fennel soup. I didn’t have any experience making soups before this holiday season, but I’ve made a few different types so far, and have found making soup from scratch it pretty simple and turns out great if you have fresh ingredients.
For this recipe, roast the veggies first, and then blend them in a blender together with chicken stock and cream (optional).
This recipe makes about 6 servings.
-1 yellow onion, sliced or chopped
-1 fennel, cored and sliced (for instructions, click here)
-1 butternut squash, sliced and cubed (instructions on cutting below)**
-1 tbsp extra virgin olive oil
-4 cups chicken stock
-1/2 cup heavy cream or creme fraiche (optional)
-salt and pepper
**Butternut squash can be tough to cut unless you soften it first. To soften, puncture the squash with a fork and stab about 20-30 holes in it. Place the squash on a plate and stick in the microwave for three minutes. Once it’s cooled to the touch, cut off the ends, and skin the outside before slicing the squash.
1. Preheat oven to 400 degrees F. Pour oil on 9″ by 13″ baking dish and add fennel, onion and squash. Salt and pepper. Roast for 30-40 minutes, or until soft.
2. Remove baking dish and put roasted vegetables in a large pot. Pour in chicken stock, cover pot, and simmer for 10 minutes.
3. Using a slotted spoon, remove vegetables from pot and place in blender. Blend. Return vegetables to chicken broth, add heavy cream, and stir. Add more salt and pepper if necessary. Garnish with fennel fronds.
See, three easy steps! There’s your lunch and dinner for the next few days. You’re welcome 🙂
Original Recipe: Cafe Johnsonia