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

Roasted Butternut Squash and Fennel Soup

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:
  1. Heat oven to 425°F. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. Carefully peel the garlic. Transfer all the roasted vegetables to a 4-quart saucepan. Add the broth and beans; bring to a boil.
  4. Reduce to a simmer; cook for about 10 minutes to blend flavors.
  5. 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.
  6. Garnish with fennel fronds, if desired.

To learn more about how working with a nutritionist can help you create balanced meals with foods you love, schedule a free 15-minute call.

Amber HansonNaturally Well WBL