Recipes

Soups

Roasted Butternut Squash Soup

Roasting the vegetables provides a caramelizing effect that enhances the natural sweetness and flavors of the veggies. Homemade stock adds an additional depth of flavor without the sodium of most boxed stocks. The light, bright quality of fennel transforms this wintery, belly-warming soup into a springtime sensation.

Key Nutrients: Vitamin A, vitamin C, fiber, vitamin B6, biotin, manganese, copper

Prep Time
10 minutes
Cook Time
35 minutes
Yield
8 servings

Ingredients

  • 1 medium butternut squash, halved lengthwise, seeded
  • 4 shallots, peel removed
  • 2 fennel bulbs, halved and quartered
  • 1 tablespoon extra-virgin olive oil
  • 4 cups homemade or organic low-sodium chicken stock
  • 1 teaspoon ground coriander
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper

Directions

  • Preheat oven to 375°F. Place the butternut squash cut side up on a large baking sheet, brush with olive oil. Toss shallots and fennel in remaining olive oil in a medium sized bowl. Add to baking sheet and place in the oven. Remove fennel around 30 minutes and shallots roughly 35 minutes or until golden brown. Roast butternut squash for roughly 50 minutes or until fork tender.
  • When cool enough to handle, use a large spoon to scrape squash into a large pot; discard peel. Add fennel, shallots, stock, coriander, thyme, salt, and pepper. Use an immersion blender or transfer to a blender and mix until smooth. Serve warm, garnish with fennel fonds.

Nutrition Facts (per serving)

  • Calories
    100
  • Total fat
    2g
  • Saturated
    0g
  • Trans fat
    0g
  • Polyunsaturated fat
    1g
  • Monounsaturated fat
    1g
  • Cholesterol
    0mg
  • Sodium
    360mg
  • Total Carbohydrate
    22g
  • Dietary fiber
    5g
  • Sugar
    6g
  • Added sugar
    0g
  • Protein
    4g
  • Calcium
    90mg
  • Iron
    1mg
  • Vitamin D
    0ug
  • Potassium
    312mg