Menu Enter a recipe name, ingredient, keyword...

Butternut squash and fennel soup

By

Google Ads
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.

Like these recipes? Then you'll love

Leave a comment about this recipe

Butternut squash and fennel soup butternut squash and sweet potato soup