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Roasted Fennel and Butternut Squash Soup


1 Tablespoon extra virgin olive oil
1 medium onion, sliced or diced
1 large fennel bulb, core and tough stalks removed, thinly sliced
4 garlic cloves sliced
4 cups butternut squash
4 cups stock (chicken or vegetable)
salt and pepper, to taste
handful of sage
½ cup heavy cream or creme fraiche, optional
optional garnishes: fresh fennel fronds and fennel pollen

  1. Preheat oven to 400 degrees F.  Add the onion, fennel, garlic and butternut squash to a glass baking dish. Drizzle with a little more oil and toss to coat. Season well with salt and pepper.
  2. Roast for 30-45 minutes until the fennel and butternut squash are tender. Remove from oven and place in a pot and cover with the stock or broth. Bring to a simmer and cook for about 10 minutes. Puree soup using an immersion or traditional blender.  Add dried sage by rubbing handful over pot.   If desired, add cream or creme fraiche, taste and add more salt and/or pepper, if needed.



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