Butternut Squash and Fennel Soup

Y’all! Its here! Its here, its here, its here!!!!! Fall. Which means we all want soup. Which means I can finally make this, Butternut Squash and Fennel Soup. (Which just so happens to be AIP and Whole30)

Pretty much the most wonderful time of the year. SQUASH season. Late September/early October at a Minnesota farmers market is magical. You’ve got the bounty of summer’s harvest overflowing the tables but you also have winter squashes. Every weekend, I end up buying way too many of them…and who can blame me?! They’re all just too good. You can go sweet or savory.  You can roast them, mash them, put them in a stew (LOTR anyone?) but they taste way better than potatoes 😉  You’ve got sunshine squash and its buttery sweetness and almost velvety texture, the cute little acorn squash, the sweeter carnival acorn, the obvious pumpkin, and … the star of this post: butternut!

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Let’s make some Butternut Squash Soup y’all…

This soup shows up in our family’s regular meal rotation as soon as sweater weather hits and doesn’t stop making an appearance until spring arrives (so like mid June for MN 😉 We all love it. Its so creamy and satisfying. I love the way fennel and thyme play together and the pear and lemon add a bright and sweet touch. I think we adjust this soup each time we make it. Maybe we’ll do apples instead of pears. Sometimes we don’t have cream so we use more bone broth. Or we use parsley instead of thyme. If it is warmer out I like to add more lemon. If it is cooler than maybe some mushrooms and bacon bits. We’ve thrown in some rotisserie chicken or chard at the end and that’s been delicious.

I don’t think you can go too wrong here. I always start the same way, which is this recipe; and then depending on the day, make whatever adjustments I’m feeling! Enjoy!!!

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Butternut Squash and Fennel soup (AIP, Whole 30)

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• Author: Come Sit At The Table
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 6 servings 1x
• Category: Dinner

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Description

Butternut squash with pear, fennel, and thyme blend together to make the most satisfying, creamy soup that no one will guess is dairy-free!

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Ingredients

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• 1 tablespoon olive oil
• 1 sweet onion, roughly chopped
• 7 cups cubed butternut squash (about 1 large squash)
• 1 fennel bulb, ends trimmed, roughly chopped
• 2 pears (bosc is my favorite), peeled and halved
• 3 cloves garlic, smashed
• 1 teaspoon salt
• 1 tablespoon fresh thyme
• 1–3 cups low sodium chicken stock
• 1 can plain coconut milk
• 3 tablespoons fresh lemon juice (about one large lemon)

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Instructions

1. Heat oil over medium heat in a large dutch oven or saucepan. Add onion and cook 3-4 minutes stirring occasionally.
2. Add in the smashed garlic, butternut squash, and fennel. Stir and cook for a 2-3 minutes.
3. Add in salt, pears, 1 cup of stock, and thyme. Put the lid on and lower the heat. Simmer till squash is easily pierced with a fork, about 15-20 minutes. Check occasionally to make sure you have enough liquid so the squash doesn’t burn at the bottom of the pan.
4. Add in coconut milk and lemon juice.
5. If you have an immersion blender blend, blend, away! I like to blend for a few minutes to really make sure the soup is creamy. Add in more stock to get the consistency you like. (we like ours pretty thick)
6. Adjust salt! Depending on what stock you use you may need more salt.
7. Serve!

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