Butternut Squash, Apple and Fennel Soup
- 1–1/2 tbsp olive oil
- 1–1/2 tbsp walnut oil, plus more for serving
- 1 medium fennel bulb (stalks removed), chopped
- 1 large yellow onion, minced
- 1 large apple, peeled, cored, and chopped
- 1 tbsp fresh garlic, minced
- 4 cups roasted butternut squash (recipe below)
- 1/2 tsp dried thyme
- 1/2 tsp ground sage
- 3 cups unsalted or low-sodium vegetable stock
- kosher salt and freshly-ground black pepper, to taste
- optional garnish: chopped walnuts
Roasted Butternut Squash
- 2 butternut squash, peeled, cored, and chopped into 1-inch cubes
- olive oil
- kosher salt and freshly-ground black pepper
Roast the butternut squash
- Preheat the oven to 400 degrees. Arrange the the squash in an even layer on a sheet pan, and toss with just enough olive oil to coat. Season liberally with salt and pepper.
- Roast for 30-40 minutes, tossing half-way through, until the squash is fork-tender and just beginning to brown. Let cool.
Make the soup
- Heat the olive and walnut oils in a large heavy-bottomed pot over medium heat. Add the fennel and onion, and cook, stirring occasionally until just softened, about 2-3 minutes. Add the apple and garlic, and continue cooking for another 2-3 minutes.
- Add the butternut squash, sage and thyme to the pot, and cook, stirring occasionally, until warmed through and combined. Add the vegetable stock and season to taste with salt and pepper. Bring to a simmer, then turn the heat down to low and let cook for another 15 minutes. Remove the soup from the heat, and using a traditional or immersion blender, blend until smooth. Serve warm with crispy bread, a drizzle of walnut oil and fresh chopped walnuts.
Depending on the size of your butternut squash, you may end up with slightly more roasted squash than you need for the soup. The squash can be roasted up to a week in advance and kept refrigerated in an airtight container until ready to use.