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Butternut squash and fennel soup


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Rate this recipe 3.7/5 (104 Votes)


  • 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


servings 8
Level of difficulty Easy
Preparation time 15mins
Cooking time 30mins
Cost Average budget


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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