Butternut squash and fennel soup
By Miss Diane
Rate this recipe
3.7/5
(104 Votes)
Ingredients
- 1 butternut squash about 1.5 kg or 3 lb, peeled and cut into pieces about 2.5 cm
- 1/2 fennel bulb, sliced
- 1 tbsp butter
- 1 medium onion, chopped
- 625 ml chicken stock (home-made, of course!)
- 250 to 500 ml of cider or white wine (Riesling, preferably)
- 1 bay leaf
- 1 tbsp fresh thyme, finely chopped
- 1/2 tsp white wine vinegar
- Salt and pepper
Details
servings 8
Level of difficulty Easy
Preparation time 15mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Heat some butter in a large saucepan and sauté the onions for 5 minutes. Add the diced squash and fennel slices. Add the chicken stock and 250 ml of cider or wine. Add the bay leaf and bring to a boil. Cover, reduce the heat and leave to simmer for 25 minutes or until the squash is tender.
Step 2
Remove the bay leaf and blend the soup with a hand held blender.
Add the thyme, vinegar, salt and pepper. If the soup seems too thick, thin with a little remaining cider or wine. Keep warm.
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