Author Notes
Well, I love butternut squash soup and I am always looking for a fun and easy way to change it up. When fennel was on sale, this recipe was born. —ginnygetsfloury
Ingredients
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1
butternut squash, roasted
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1
fennel bulb, chopped
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1
pear, chopped
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1
sweet onion, chopped
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2 tablespoons
olive oil
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4 cups
chicken broth
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1/2 teaspoon
ground ginger
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salt and pepper to taste
Directions
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In a stock pot, heat the olive oil and saute the onions until soft.
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Add the fennel and pear, saute until the pear is soft.
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Add the roasted butternut squash.
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Stir in the chicken broth and bring to a boil. Boil until a fork goes through the fennel easily. About 15 minutes.
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In batches, food process the ingredients until smooth.
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Return to the stock pot, mix in the salt, pepper and ginger. Heat to desired temperature and serve.
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