Ginny’s Butternut Squash and Fennel Soup

By • September 21, 2011 1 Comments

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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


Serves 4

  • 1 butternut squash, roasted
  • 1 fennel bulb, chopped
  • 1 pear, chopped
  • 1 sweet onion, chopped
  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • 1/2 teaspoon ground ginger
  • salt and pepper to taste
  1. In a stock pot, heat the olive oil and saute the onions until soft.
  2. Add the fennel and pear, saute until the pear is soft.
  3. Add the roasted butternut squash.
  4. Stir in the chicken broth and bring to a boil. Boil until a fork goes through the fennel easily. About 15 minutes.
  5. In batches, food process the ingredients until smooth.
  6. Return to the stock pot, mix in the salt, pepper and ginger. Heat to desired temperature and serve.

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