Description
This soup is soul-warming, creamy, healthy, and super simple to make.
Ingredients
Units
Scale
- 1 large butternut squash, peeled, seeded, chopped into 1/2 inch cubes*
- 1 large yellow onion, chopped
- 1 large fennel bulb, chopped
- 2 tablespoons melted coconut oil, or grape seed oil
- Sea salt and pepper to taste
- 4 cups chicken broth or vegetable broth
- 1/2 teaspoon fresh grated nutmeg
Instructions
- Preheat oven to 425 degrees. Divide the chopped fennel, onion, and butternut squash between two large rimmed baking sheets. Add 1 tablespoon of oil to each pan along with a generous helping of sea salt and pepper. Stir to combine and arrange the veggies in a layer so that they are not overcrowding each other.
- Roast the veggies for 25 to 30 minutes, or until the veggies have a slight char on them and the butternut squash is fork-tender. Make sure to stir the veggies half way through the cooking process and rotate the pans from middle to top rack to ensure even cooking.
- Once the veggies are cooked allow them to cool for 3 to 5 minutes, or until they are cool enough to handle.
- Transfer one tray of the veggies to a food processor, add 2 cups of the chicken broth and process until smooth, about 3 to 5 minutes. Transfer the mixture to a stew pot to heat. Repeat this process with the remaining tray of veggies.
- Heat the soup on the stove on a low heat until the soup is heated through. Stir in the nutmeg and adjust salt and pepper to taste.
- Serve immediately as a side soup or an appetizer soup.
- Store leftovers in an airtight container in the refrigerator for up to a week.
Notes
*For tips on peeling and cutting a butternut squash watch this video.
Inspired by and adapted from: Clean and Delicious with Dani Spies.
