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Roasted Fennel Butternut Squash Soup

Approx. 6 - 8 servings

Ingredients

  • 1 Large 4 Pound Butternut Squash - approx. 8 cups - peeled - deseeded - 1-inch cubes
  • 1 Fennel Bulb
  • 1/2 Yellow Onion - diced
  • 1/3 Cup Dry White Wine
  • 2 Tablespoons Extra Virgin Olive Oil or Coconut Oil
  • 2 Unsalted Vegetable Bouillon Cube
  • 2 Cloves Garlic
  • 4 Cups Filtered Water
  • 1 Can Coconut Milk - full fat and guar gum free
  • 4 Tablespoons Butter optional
  • 1 Tablespoon Himalayan Salt or Sea Salt or to taste
  • 1 Teaspoon Paprika
  • 1/4  Teaspoon Cayenne Pepper
  • 1/4  Teaspoon Black Pepper

Garnish options:

  • Coconut Milk
  • Pomegranate Seeds
  • Fennel Frond

Instructions

Squash/Fennel

  1. Cut the stem and bottom off the squash then peel the squash with a peeler.  Cut into 1-inch cubes, measure and add to a parchment-lined baking sheet.
  2. Preheat oven to 375 degrees.
  3. Cut the stalks off the fennel bulb, cut the bulb in half, then cut out the core.
  4. Slice the halves into halves and add them to the baking sheet.
  5. Drizzle the veggies with about 1 tablespoon of olive oil and lightly sprinkle with salt and pepper.
  6. Toss the veggies in the oil with your hands.
  7. Bake on the middle rack for 20 - 30 minutes.

The rest

  1. While the squash and fennel are roasting, dice the onion and mince the garlic.  (or use a garlic press)
  2. Add the onions to a 5 1/2 quart pot with the olive oil and saute on medium-low heat for 5 minutes.
  3. Add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.
  4. Add the wine and bouillon cubes, mash the bouillon, cook until wine is reduced and syrupy.

  5. When the squash and fennel are finished roasting, add to the onions along with water, coconut milk, butter and spices.

  6. Puree with an immersion hand blender or let cool then puree in a food processor or blender.

Garnish with coconut milk, fennel fronds and pomegranate seeds