Another product of too many veggies, and not knowing what to make….I was just going to make plain old butternut squash soup, but then I decided to see if there were any recipes that included fennel and butternut squash.
Why yes, yes there is!
- 1 leek
- 2 Tbs. olive oil
- 2 fennel bulbs, quartered
- 2 garlic cloves, minced
- 1 medium or 2 to 3 small butternut squashes, halved and seeds removed
- 3 1/2 cups chicken stock, plus more as needed
- 1 fresh thyme sprig
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- ¼ to ½ cup heavy cream
- Prepare one large baking sheet or roasting pan. As each roasted vegetable is prepared, transfer it into the baking sheet or roasting pan.
- Trim the leeks, reserving the white and light green portions. Cut the leeks in half lengthwise and then into 1/4-inch half-moons.
- Cut the butternut squash(es) in half and remove the seeds. Drizzle with olive oil, salt and pepper, and the fresh thyme leaves.
- Trim the fennel, and cut into 4 to 6 wedges each. Toss in a little bit of olive oil, and transfer to the roasting pan.
- Place the prepared vegetables (leeks, squash halves, and fennel) on a baking sheet or roasting pan, and roast at 350 degrees for 30 to 40 minutes, until squash is tender.
- Remove from oven, and scoop out the squash flesh, and return it to the roasting pan or soup kettle with the roasted leeks and fresh garlic.
- Add the stock and cream. Add additional water as needed to cover the vegetables (maybe a cup or two). Reduce the heat to medium-low, cover and simmer, stirring occasionally, for 30 minutes. Season the soup with salt and pepper. Using an immersion blender, puree the soup until smooth. Add more stock or water if needed to reach the desired consistency. Keep the soup warm.
- Ladle the soup into warmed bowls. Serve immediately. Serves 6 to 8.
Source: Williams-Sonoma Kitchen.