Squash Soup with Fennel

Name: Squash Soup with Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups butternut squash, peeled and cubed; 1 cup fennel bulb, chopped; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

A delightful blend of squash and fennel creates a creamy and flavorful soup that's perfect for chilly days.

Created by

Emily

Last updated on 2025-12-25T18:25:07.803Z

This squash soup with fennel is not only delicious but also healthy. The combination of sweet squash and aromatic fennel creates a unique flavor profile that will warm your soul.

        Why You'll Love This Recipe
        Rich and creamy texture that comforts on cold days
Subtle anise flavor from fennel elevates the dish
Easy to make with simple ingredients

      

The Health Benefits of Squash and Fennel

Squash is not only delicious but also packed with nutrients. Butternut squash, in particular, is rich in vitamins A and C, which are essential for maintaining healthy skin and a robust immune system. Additionally, the high fiber content in squash aids in digestion, making it a great choice for those looking to improve their gut health.

Fennel, on the other hand, offers a unique flavor profile and an array of health benefits. It is an excellent source of antioxidants and contains dietary fiber that can help regulate blood sugar levels. The subtle anise flavor of fennel adds a delightful twist to the soup, complementing the sweetness of the squash beautifully.

Perfect Pairings for Squash Soup

This squash soup with fennel pairs wonderfully with a variety of accompaniments. For a heartier meal, consider serving it alongside a crusty bread or a warm, cheesy grilled cheese sandwich. The creamy texture of the soup contrasts beautifully with the crunch of toasted bread, creating a satisfying dining experience.

For a lighter option, a simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette can enhance the meal. The freshness of the salad complements the richness of the soup, balancing the flavors perfectly. Don't forget to add a sprinkle of nuts or seeds for added crunch and nutrition!

Storing and Reheating Leftovers

If you find yourself with leftover squash soup, you’re in for a treat! This soup stores beautifully in the refrigerator for up to three days. Simply let it cool, then transfer it to an airtight container. When you’re ready to enjoy it again, just reheat on the stove over low heat, stirring occasionally to prevent sticking.

For longer storage, consider freezing the soup in individual portions. It can last in the freezer for up to three months. To thaw, simply move it to the refrigerator overnight or use the microwave for a quicker option. Reheat gently, and you’ll have a comforting bowl of soup ready in no time!

Ingredients

Gather these fresh ingredients to create a hearty soup.

Ingredients

2 cups butternut squash, peeled and cubed
1 cup fennel bulb, chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Make sure all your ingredients are prepped before you start cooking.

Instructions

Follow these simple steps to create your soup.

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent, about 5 minutes.

Cook Squash and Fennel

Add the chopped fennel and squash to the pot, stirring to combine. Cook for another 5 minutes.

Add Broth and Simmer

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, blend the soup until smooth. Stir in the coconut milk and season with salt and pepper to taste.

Serve

Ladle the soup into bowls and garnish with fresh parsley before serving.

Enjoy your delicious squash soup with fennel!

Tips for the Best Soup

To elevate the flavor of your squash soup, consider roasting the squash before adding it to the pot. This step enhances the natural sweetness and adds depth to the overall taste. Simply cut the squash into cubes, toss with olive oil, salt, and pepper, and roast at 400°F for about 25 minutes until tender and caramelized.

Don’t hesitate to experiment with spices and herbs! A pinch of nutmeg or a dash of cayenne pepper can add an exciting twist to your soup. Fresh herbs like thyme or sage can also be incorporated for additional flavor layers that will impress your family and friends.

Serving Suggestions

To make your presentation more appealing, consider serving the soup in unique bowls or adding a swirl of coconut milk on top just before serving. A sprinkle of freshly cracked black pepper or a few fennel fronds can also enhance the visual appeal while adding an extra touch of flavor.

For a special occasion, serve the soup as an appetizer in small cups or shot glasses. This elegant touch can make your dinner party feel more sophisticated and allow guests to savor the delightful flavors in a fun way.

Questions About Recipes

→ Can I make this soup in advance?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days.

→ Can I freeze squash soup?

Absolutely! Allow the soup to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months.

→ What can I use instead of coconut milk?

You can substitute coconut milk with heavy cream or a non-dairy milk of your choice.

→ Is this soup vegan?

Yes, this squash soup with fennel is vegan as it uses vegetable broth and coconut milk.