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Creamy Butternut Squash and Fennel Soup


The subtle flavour of the fennel adds another dimension to the soup and rounds it out beautifully.

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Rate this recipe 4.5/5 (2 Votes)


  • 2 tbsp grape seed oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 bulb fennel, chopped, green stems discarded
  • 2-3 lb. butternut squash, peeled and diced
  • 4 cups vegetable stock
  • salt and pepper to taste
  • fresh thyme for garnish


Servings 6
Preparation time 20mins
Cooking time 50mins


Step 1

1. Over medium heat, saute onions and garlic until transparent.

2. Add fennel and saute until soft.

3. Add squash and saute for another 5 - 10 minutes. Cover and reduce heat and cook until squash is soft.

4. Add vegetable stock and season to taste. Bring to a simmer. Using a hand blender, puree until smooth.

Serve with sprigs of fresh thyme for garnish.

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