Squash Soup with Fennel

Name: Squash Soup with Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and diced; 1 large bulb of fennel, chopped (reserve fronds for garnish); 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 2 tablespoons olive oil; Salt and pepper to taste; Optional: cream for drizzling

Highlighted under: Healthy & Light

A warm and comforting bowl of squash soup infused with the subtle flavors of fennel, perfect for chilly days.

Created by

Charity Bowen

Last updated on 2025-12-25T16:43:04.826Z

This delightful squash soup with fennel is a seasonal favorite. The sweet notes of roasted squash blend beautifully with the anise flavor of fennel, creating a harmonious and comforting dish. Perfect for serving at dinner parties or enjoying as a cozy meal at home.

        Why You'll Love This Recipe
        Silky smooth texture that warms the soul
A unique blend of flavors that is both comforting and sophisticated
Easy to prepare with minimal ingredients

      

The Health Benefits of Squash and Fennel

Butternut squash is a powerhouse of nutrients, packed with vitamins A and C, fiber, and antioxidants. These components not only boost your immune system but also promote healthy skin and vision. The creamy texture of the squash adds richness to the soup without the need for heavy creams, making it a great option for those looking to maintain a balanced diet.

Fennel, on the other hand, is a delightful herb with a mild licorice flavor that complements the sweetness of the squash. It is known for its digestive benefits and is rich in essential nutrients like potassium, vitamin C, and folate. Including fennel in this soup not only enhances its flavor profile but also contributes to overall health, making this dish a smart choice for any meal.

Perfect Pairings for Squash Soup

This squash soup pairs beautifully with a variety of accompaniments. For a light lunch, consider serving it alongside a fresh green salad dressed in a tangy vinaigrette. The crispness of the greens contrasts nicely with the creamy soup, providing a balanced meal.

If you're looking for something heartier, crusty bread or a warm baguette makes an excellent choice. You can even create a delightful dipping experience by serving the bread with olive oil or a flavored butter. This combination not only satisfies but also elevates your dining experience.

Storing and Reheating Leftovers

If you find yourself with leftovers, you're in luck! This squash soup stores wonderfully in the refrigerator for up to five days. Simply let it cool completely before transferring it to an airtight container. When you're ready to enjoy it again, reheat gently on the stove over low heat, stirring occasionally until warmed through.

For longer storage, consider freezing the soup. It freezes well for up to three months. Just remember to leave a little room in the container for expansion. Thaw overnight in the refrigerator before reheating, and you’ll have a comforting bowl of soup ready to warm you up on a chilly day.

Ingredients

Main Ingredients

1 medium butternut squash, peeled and diced
1 large bulb of fennel, chopped (reserve fronds for garnish)
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Optional: cream for drizzling

Instructions

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion and fennel, and sauté for 5-7 minutes until softened. Add garlic and cook for an additional minute.

Add the Squash and Broth

Stir in the diced butternut squash and pour in the vegetable broth. Bring to a boil, then reduce heat and let simmer for 25 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup and mix it back in.

Season and Serve

Season with salt and pepper to taste. Serve hot, garnished with reserved fennel fronds and a drizzle of cream, if desired.

Tips for the Best Squash Soup

For an added layer of flavor, try roasting the butternut squash before adding it to the soup. Simply toss the diced squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 25-30 minutes until tender and caramelized. This step enhances the natural sweetness and adds depth to the soup.

Don't hesitate to experiment with spices! Adding a pinch of nutmeg or a dash of cayenne pepper can bring a delightful warmth and complexity to the dish. Adjust the seasoning according to your taste preferences, ensuring the soup remains a comforting, soul-warming experience.

Serving Suggestions

When serving your squash soup, consider garnishing it with a sprinkle of toasted pumpkin seeds or a swirl of pesto for a pop of color and flavor. Fresh herbs such as cilantro or parsley can also brighten the dish and add freshness.

For an extra indulgence, drizzle a bit of high-quality olive oil or a dollop of sour cream on top just before serving. These additions not only enhance the visual appeal but also provide a delightful contrast to the smooth texture of the soup.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and stored in the refrigerator. Reheat before serving.

→ Is it possible to freeze squash soup?

Absolutely! Let the soup cool completely before transferring it to airtight containers. It can be frozen for up to 3 months.

→ What can I use if I don’t have fennel?

You can substitute fennel with celery or leeks for a different flavor profile.

→ How can I make it vegan?

This recipe is already vegan! Just ensure that the vegetable broth you use is plant-based.