Yesterday I discovered that fennel and butternut squash were on sale. I immediately had visions of a warm, comforting fall soup… I couldn’t find a recipe that I liked so I created my own… It turned out really well! One of those dishes that I’m quite proud to have made. The fennel and ginger complemented each other without being over powering (thanks to the suggestion of the Flavor Bible). The butternut squash and pear had just enough sweetness. If you want it to be a little thinner add some more chicken broth. I made a goat cheese grilled cheese to dip in it. A very delicious lunch!
Ginny’s Butternut Squash and Fennel Soup
1 butternut squash, roasted (See Note)
1 fennel bulb, chopped
1 pear, chopped
1 sweet onion, chopped
2 tablespoon olive oil
4 cups chicken broth
salt and pepper to taste
1/2 teaspoon ground ginger
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.
Note:Â I poked holes in the whole butternut squash with a fork and roasted at 450 for about an hour and a half.Â About half way through, I rolled the squash onto another side.Â Then I cut it open and scooped out the inside.Â I always roast a whole squash, as opposed to trying to split it before roasting it, because the last time I tried to do that I almost took off a hand.Â Be careful!
Filed under Butternut Squash, Ginger, Pear | Comments (4)