Roasted Fennel and Apple Butternut Squash Soup

Roasted fennel offers a hint of licorice flavor making this apple butternut squash soup a warm and welcoming dish perfect for cooler weather

Happy Friday, friends. I hope you are having a wonderful holiday weekend and your Thanksgiving was fantastic. I am hunkered down in our cozy home with a hound by my side, slippers on my feet, and no intentions of making it outside in the blistering chill today.

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Days like this just need warm soup, dontcha think? This smooth and creamy butternut squash soup fits the bill. It’s simple to make with just 4 main ingredients and offers big flavors with sweet apple and fennel.

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I roast the apples and fennel along with the butternut squash soup to really bring out the flavors. Everything gets blended with a couple cups of stock until the mixture is velvety-smooth. Then the soup gets reheated and served warm. I like to serve mine in a mug and enjoy it on our couch with a thick slice of crusty sourdough bread to dunk it.

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I’m doing all I can to keep things warm and cozy in our home these next few months. I’ve stocked up on warm socks, lots of candles, and plan on eating as much soup like this as possible. Although I went through this batch pretty quick, I bet this could be made and kept frozen for days when you need something to warm you up. Try it out and tell me what you’re doing to keep things cozy this winter!

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Roasted Fennel and Apple Butternut Squash Soup

Serves 4

  • 1 Medium Butternut Squash
  • 2 Medium Apples
  • 1 Fennel Bulb
  • 1 Tbsp Olive Oil
  • 2 Cups Chicken or Vegetable Stock
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/4 Tsp Cloves

Preheat the oven to 425. Slice the roasted butternut squash in half and remove the seeds. Season with salt and pepper and place on a baking sheet. Bake the squash until easily pierced with a fork, anywhere from 45 minutes to an hour. While the squash is cooking, slice the apples and fennel and place on another baking sheet. Drizzle with olive oil and season with salt and pepper. Place the pan in the oven and roast for 20-25 minutes, until the apples are tender and the fennel is starting to caramelize. Remove from the oven and allow to cool.

Remove the skin from the squash and place all the ingredients in a blender or food processor and blend until smooth, working in batches if necessary. Pour the mixture into a pot over medium heat and bring to a simmer before serving.