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
- 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
- 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)