This is a delicious autumn soup that I was inspired to make after having a version of butternut squash soup at my favorite French restaurant... However, I decided to pair a few other ingredients to give the bowl a little more dimension and layers of flavor. So, I roasted fennel, garlic and butternut squash together and it turned out to be one amazing treat. So warming, and full of feel-good flavor. Hope you enjoy it as much I do, and it's so easy to make!1 Butternut Squash
1 Bulb of Fennel (anise)
4 Cloves of Garlic
1/2 tbsp Olive Oil
1/2 tsp Salt and Pepper
1/2 tsp. Freshly Grated Nutmeg
1 tsp. Pumpkin Pie Spice
2 Cups Vegetable Broth
1 1/2 Cups Silk Soy Milk
Preheat oven to 375 F. Begin by cutting squash in half length wise. Scoop out seeds, and brush cut side with 1/2 of the olive oil. Place squash cut side down on a sheet pan. Remove fronds from fennel and quarter. Brush with remaining olive oil and place on sheet pan. Peel garlic and place on pan with other ingredients. Roast in oven for about 35-45 minutes, or until squash is fork tender. Remove from oven, and let cool slightly for easier handling. Scoop squash from skin and place in blender with fennel, garlic, broth and soy milk. Puree ingredients in blender until completely smooth. Pour puree into sauce pan over medium/low heat. Add S&P, nutmeg, and pumpkin pie spice. Taste for flavor, adjust if necessary. Also, may need to add more liquid to achieve desired consistency. Once soup is warmed though, serve. Garnished bowl with fresh thyme, which paired lovely. Should yield approximately 4-6 servings depending on size of squash. Enjoy!
