Рецепт Roasted Fennel & Butternut Squash Soup
These days when it’s bone chilling cold outside I especially enjoy a good bowl of soup. Pumpkins on porches, shorter days and frigid temperatures bring soup to the menu. In anticipation of the big meal this week soup can be an inexpensive, nutritious and healthy dinner option.
My Roasted Fennel & Butternut Squash Soup is delicious and only takes a few ingredients to make, most of which you already have on hand. Any dish I can make with only a few items is a winner in my book. I loved it so much that I decided to add it to the Big Dinner as well. The bright orange color from the squash adds lots of earthy decor to the Thanksgiving table as well as make a great appetizer.
It’s amazing what roasting fennel and butternut squash does to this recipe. The caramelization of the vegetables adds a level of sweetness and the smell that fills the house is insanely comforting. Roasting the veggies first is a necessary step so don’t skip it. I spend good part of the afternoon trying to come up with other combinations that I can roast and turn into soup. Stay tuned! More delicious recipes coming your way.
By the way, this soup is kid approved as well. My now six year old loved it and that my friends, is the best reward. When Briana eats her veggies I am one happy mama.
With a belly full of delicious Roasted Fennel & Butternut Squash Soup I wish you and your families a Happy Thanksgiving.
Roasted Fennel & Butternut Squash Soup
Author: Kathy Steger
Serves: 5-6
- 2 tbsp extra virgin olive oil
- 1 medium butternut squash, peeled, seeds removed, cubed into 1 inch pieces
- 1 fennel bulb, green part removed and discarded, cut into 2 inch pieces
- 1 onion, chopped
- 1 garlic clove, minced
- 4 cups chicken stock
- ½ tsp thyme
- pinch of nutmeg
- ¼ cup fat free half & half
Preheat the oven to 425 degrees. Toss squash and fennel with 1 tbsp of olive oil, season with a little salt, spread on a baking sheet and roast for 15-20 min.
Heat the rest of the olive oil in a heavy soup pot, add onion, garlic and thyme. Saute until the onion is softened.
To the soup pot add roasted vegetables and chicken stock. Bring to a boil, reduce heat and simmer for 10 more minutes.
Season with nutmeg.
Transfer vegetables with some stock to the blender and blend until smooth.
Return to the pot and stir in half & half.
Enjoy.
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