Roasted Fennel and Butternut Squash Soup

cafejohnsonia.com
serves 6
Ingredients

• 1 Tablespoon extra virgin olive oil
• 1 medium onion, sliced or diced
• 1 large fennel bulb, core and tough stalks removed, thinly sliced
• 4 cups butternut squash
• 4 cups stock (chicken or vegetable)
• salt and pepper, to taste
• ½ cup heavy cream or creme fraiche, optional
• optional garnishes: fresh fennel fronds and fennel pollen

Preparation

1. Preheat oven to 400 degrees F. Drizzle a little olive oil in a 9 by 13-inch glass baking dish. Add the onion, fennel and butternut squash. Drizzle with a little more oil and toss to coat. Season well with salt and pepper.
2. Roast for 30-45 minutes until the fennel and butternut squash are tender. Remove from oven and place in a pot and cover with the stock or broth. Bring to a simmer and cook for about 10 minutes. Puree soup using an immersion or traditional blender. If desired, add cream or creme fraiche, taste and add more salt and/or pepper, if needed. Ladle into bowls. Garnish with the fennel fronds and fennel pollen, if desired.

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