Creamy Butternut Squash and Fennel Soup

By á-471

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

Ingredients

• 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

Details

Servings 6
Preparation time 20mins
Cooking time 50mins

Preparation

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.