Roasted Butternut Squash and Fennel Soup
Roasted Butternut Squash and Fennel Soup
Pureed soups are an excellent way to up the nutrient content of your meals. This veggie-based soup gets an extra boost of fiber with the addition of white beans. When blended, the beans provide body and a creamy texture plus they make the soup a bit more filling and satisfying.
Makes: about 7 cups
Prep time:
Total time:
Ingredients:
- 1 small butternut squash, peeled and cut into 2-inch cubes
- 1 fennel bulb, cut into wedges
- 1 small yellow onion, peeled and cut into wedges
- 2-3 cloves of garlic, unpeeled
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups chicken or vegetable broth
- 1 (15.5-ounce) can white beans (like navy, cannellini, or great northern), drained and rinsed
- 1 tablespoon apple cider vinegar
- Fresh fennel fronds, if desired
Directions:
- Heat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Toss squash, fennel, onions and garlic with oil, salt and pepper on the prepared pan. Roast for 30-35 minutes or until vegetables are tender and edges are deeply golden brown.
- Carefully peel the garlic. Transfer all the roasted vegetables to a 4-quart saucepan. Add the broth and beans; bring to a boil.
- Reduce to a simmer; cook for about 10 minutes to blend flavors.
- Use an immersion blender to carefully blend the soup until smooth and creamy or transfer, in batches, to a blender being careful not to fill more than halfway. Stir in vinegar and adjust seasoning to taste. If soup is thicker than you prefer, add water or additional stock.
- Garnish with fennel fronds, if desired.
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