One of the peak early fall vegetables is the butternut squash. It is very versatile and healthy. It can be used to make a “sneaky” mac & cheese; it can be roasted with other veggies; it can be turned into a soup. Lately, I’ve been roasting all of my veggies and then turning them into soup. I think it adds so much flavor by roasting them first. This is a very rich and hearty soup. The fennel adds a sharp, bold flavor to the sweet squash. Serves 4
1 large butternut squash, peeled and diced
1 cup fennel bulb, diced
1/4 cup onion, diced
1 Tbsp olive oil
1 tsp fresh dried sage
1 tsp sea salt
1/2 tsp cumin
1/4 tsp paprika
1/2 tsp black pepper
1/2-1 cup milk (cow, almond or coconut)
- In a large roasting pan, combine squash, fennel, onion, olive oil, sage, salt, cumin, paprika and pepper. Stir until all veggies are coated with oil and seasonings.
- Roast at 400F for about 30 minutes or until soft. Pour roasted vegetables into a large pan.
- Add in 1/2 cup milk. Using an immersion blender, blend squash and milk together until smooth.
- Add in additional milk as necessary to get desired consistency. If necessary, warm soup on stovetop.