Name: Creamy Butternut and Fennel Soup
Total time: 45 min
Yield: Serves 4
Ingredients: 2 tablespoons extra-virgin olive oil; 2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups); 1 large fennel bulb, halved, cored, and sliced 1 inch thick; 2 shallots, chopped; 2 garlic cloves, minced; 1 teaspoon fennel seeds; 4 cups vegetable or chicken broth, plus extra as needed; ¼ teaspoon table salt; ¼ teaspoon pepper; ¼ cup heavy cream (optional)

Why This Recipe Works

Silky squash soup, rich and comforting on its own, becomes more interesting with the addition of both fresh fennel and fennel seeds. Browning the squash with the aromatic fennel, shallots, and garlic builds a savory backbone to balance the squash’s sweetness.

Before You Begin

For a chunkier soup, use an immersion blender to blend the soup right in the pot in step 3.

KITCHEN IMPROV: Sprinkle on crumbled soft cheese, such as blue, feta, goat, or queso fresco. Sprinkle on toasted nuts or seeds (especially pepitas or pine nuts), and include a sprinkle of fresh herbs (or use the fennel fronds). Add a meaty component by browning crumbled sausage in the Dutch oven before adding the vegetables; set the crumbles aside for garnishing and use the remaining fat to continue cooking.

Instructions

Heat 2 tablespoons extra-virgin olive oil in Dutch oven over medium heat until shimmering. Add 2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups); 1 large fennel bulb, halved, cored, and sliced 1 inch thick; and 2 chopped shallots and cook until vegetables are softened and lightly browned, about 10 minutes. Stir in 2 minced garlic cloves and 1 teaspoon fennel seeds and cook until fragrant, about 30 seconds.

Stir in 4 cups broth, ¼ teaspoon table salt, and ¼ teaspoon pepper and bring to simmer, scraping up any browned bits. Reduce heat to medium-low, cover, and cook until squash is tender, about 15 minutes.

Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return pureed soup to clean pot and bring to brief simmer. Off heat, stir in ¼ cup heavy cream, if using. Adjust consistency with extra broth as needed. Season with salt and pepper to taste and serve.