Roasted Fennel & Butternut Squash Soup

Posted on Nov 25, 2013 in Appetizers/Party Dishes, Healthy, Lunch, Main Dish, Mediterranean Diet, Recipes, Reduced Fat, Soup, Vegetarian | 4 comments

Roasted Fennel & Butternut Squash Soup

These days when it’s bone chilling cold outside I especially enjoy a good bowl of soup. Pumpkins on porches, shorter days and frigid temperatures bring soup to the menu.  In anticipation of the big meal this week soup can be an inexpensive, nutritious and healthy dinner option.

Roasted Fennel & Butternut Squash Soup

My Roasted Fennel & Butternut Squash Soup is delicious and only takes a few ingredients to make, most of which you already have on hand. Any dish I can make with only a few items is a winner in my book. I loved it so much that I decided to add it to the Big Dinner as well. The bright orange color from the squash adds lots of earthy  decor to the Thanksgiving table as well as make a great appetizer.

Roasted Fennel & Butternut Squash Soup

It’s amazing what roasting fennel and butternut squash does to this recipe. The caramelization of the vegetables adds a level of sweetness and the smell that fills the house is insanely comforting. Roasting the veggies first is a necessary step so don’t skip it. I spend good part of the afternoon trying to come up with other combinations that I can roast and turn into soup.  Stay tuned! More delicious recipes coming your way.

Roasted Fennel & Butternut Squash Soup

By the way, this soup is kid approved as well. My now six year old loved it and that my friends, is the best reward. When Briana eats her veggies I am one happy mama.

With a belly full of delicious Roasted Fennel & Butternut Squash Soup I wish you and your families a Happy Thanksgiving.

Kathy Sig 2

5.0 from 1 reviews
Roasted Fennel & Butternut Squash Soup
Prep time
Cook time
Total time
Serves: 5-6
  • 2 tbsp extra virgin olive oil
  • 1 medium butternut squash, peeled, seeds removed, cubed into 1 inch pieces
  • 1 fennel bulb, green part removed and discarded, cut into 2 inch pieces
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 4 cups chicken stock
  • ½ tsp thyme
  • pinch of nutmeg
  • ¼ cup fat free half & half
  1. Preheat the oven to 425 degrees. Toss squash and fennel with 1 tbsp of olive oil, season with a little salt, spread on a baking sheet and roast for 15-20 min.
  2. Heat the rest of the olive oil in a heavy soup pot, add onion, garlic and thyme. Saute until the onion is softened.
  3. To the soup pot add roasted vegetables and chicken stock. Bring to a boil, reduce heat and simmer for 10 more minutes.
  4. Season with nutmeg.
  5. Transfer vegetables with some stock to the blender and blend until smooth.
  6. Return to the pot and stir in half & half.
  7. Enjoy.

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  1. I love when the oven does almost all the soup work for you. I love butternut squash soup, but never thought to add in fennel. Can’t wait to try it! And Kathy, these pictures are gorgeous!
    Natalie @ Tastes Lovely recently posted..Perfect-Every-Time Lemon Garlic ShrimpMy Profile

    • Natalie, roasted fennel compliments the squash very well. I love it. And thank you :)

  2. Gorgeous photos! I haven’t cooked much with fennel, maybe I’ll give it a try, this looks fantastic!
    Mai-Lis @ A Sunshiny Day recently posted..Spinach Portobello Pasta BakeMy Profile

    • Thank you Mai-Lis. Oh you must give fennel a try. So good

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