Roasted Fennel and Butternut Squash Soup
Roasted Fennel and Butternut Squash Soup requires approximately 1 hour and 10 minutes from start to finish. For $2.1 per serving, you get a side dish that serves 6. One portion of this dish contains roughly 2g of protein, 6g of fat, and a total of 132 calories. A mixture of stock, salt and pepper, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 131 foodies and cooks. It is brought to you by Café Johnsonia. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Winter will be even more special with this recipe. With a spoonacular score of 75%, this dish is pretty good. Butternut Squash, Apple and Fennel Soup, Roasted Butternut Squash Soup, and Roasted Butternut Squash Soup are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
4 cups butternut squash
½ cup heavy cream or creme fraiche, optional
1 Tablespoon extra virgin olive oil
1 large fennel bulb, core and tough stalks removed, thinly sliced
optional garnishes: fresh fennel fronds and fennel pollen
1 medium onion, sliced or diced
salt and pepper, to taste
4 cups stock (chicken or vegetable)
Equipment:
oven
glass baking pan
blender
bowl
ladle
pot
Cooking instruction summary:
Preheat oven to 400 degrees F. Drizzle a little olive oil in a 9 by 13-inch glass baking dish. Add the onion, fennel and butternut squash. Drizzle with a little more oil and toss to coat. Season well with salt and pepper.Roast for 30-45 minutes until the fennel and butternut squash are tender. Remove from oven and place in a pot and cover with the stock or broth. Bring to a simmer and cook for about 10 minutes. Puree soup using an immersion or traditional blender. If desired, add cream or creme fraiche, taste and add more salt and/or pepper, if needed. Ladle into bowls. Garnish with the fennel fronds and fennel pollen, if desired.
Step by step:
1. Preheat oven to 400 degrees F.
2. Drizzle a little olive oil in a 9 by 13-inch glass baking dish.
3. Add the onion, fennel and butternut squash.
4. Drizzle with a little more oil and toss to coat. Season well with salt and pepper.Roast for 30-45 minutes until the fennel and butternut squash are tender.
5. Remove from oven and place in a pot and cover with the stock or broth. Bring to a simmer and cook for about 10 minutes. Puree soup using an immersion or traditional blender. If desired, add cream or creme fraiche, taste and add more salt and/or pepper, if needed. Ladle into bowls.
6. Garnish with the fennel fronds and fennel pollen, if desired.
Nutrition Information:
covered percent of daily need
