Appetizers / Soups / Salads

Roasted Butternut Squash, Carrot and Fennel Soup is for Soup.

Roasted Butternut Squash, Carrot and Fennel Soup takes 20 minutes to prepare.

Roasted Butternut Squash, Carrot and Fennel Soup takes 80 minutes to cook.

Roasted Butternut Squash, Carrot and Fennel Soup makes 6 servings.

The ingredients for Roasted Butternut Squash, Carrot and Fennel Soup are:

* 4 cups Butternut Squash, cut into 1" cubes (a 3lb squash will yield you this after you peel and core it)

* 1 Large Yellow or Sweet Onion, cut into wedges

* 3 Large Raw Carrots, cut into chunks

*2 Fennel Bulbs, cored and cut into chunks. (Dice up the fern if it was still attached to the fennel bulb and set it aside)

* 2 Tart Apples, cut into cubes (Granny Smith preferred)

* 1/2 cup Raisins

* 4 Garlic Cloves, minced

* 4 Sprigs of Fresh Thyme, (or 1 tbsp dried)

* 1 Whole Bay Leaf

* 7 Cups Organic Free Range Low Sodium Chicken Stock

* 1.5 Tbsp Extra Virgin Olive Oil

* Salt and Pepper to taste (I do about 1/5 tbsp of each)

* 1/2 cup Half and Half Cream

* 1 tbsp butter

* 1/2 tsp granulated sugar

* Fresh Chives for garnish (1 tbsp chopped)

Here is how you make Roasted Butternut Squash, Carrot and Fennel Soup:

1. Heat the oven to 425℉. 2. Spray 2 cookie sheets with a non-stick spray. Toss the carrots and squash in a small amount of olive oil, salt and pepper and arrange on one of the cookie sheets (in one layer), and do the same for the fennel and onion and arrange on the other cookie sheet. Take the licorice-smelling fern from the fennel bulb and sprinkle it over the onions and fennel, and do the same with your Thyme and sprinkle it onto of the carrots and squash. Place both trays into the hot oven and roast the veggies until nicely browned, about 40-45 minutes, stirring the veggies about halfway through roasting. When the veggies are done remove them from the oven.3. While the veggies are roasting, saut? the diced apples and raisins with a knob of butter (approx. 1 tbsp) in a non-stick skillet set over medium heat. Sprinkle with about 1/2 teaspoon of sugar and a pinch of salt. Cook until lightly browned, but still slightly firm to the bite. Remove from the pan and set aside.4. In a large soup pot or dutch oven heat 1 tablespoon Extra Virgin Olive Oil over medium heat. Add the diced celery and cook for 3-4 minutes. Add the minced garlic and cook for another 2 minutes. Add the saut?ed apple and all of the roasted vegetables. Add the stock and bay leaf and increase the heat to high until the soup comes to a boil. Once a boil is established, lower the heat to medium-low and simmer for 20-30 minutes.5. Remove the bay leaf and pur?e the soup in a blender in batches. Return the blended soup to a clean pot, set over a low heat. Add the cream and a touch more stock if you feel the soup is too thick. Taste for seasoning, adding salt and pepper if desired.6. To serve, sprinkle any remaining thyme and/or fennel fern on top with diced chives and perhaps a drizzle of cream. Ladle the soup into warm bowls.Serving Size: Makes six to eight (6 - 8) servings (a nicely full bowl of soup)Number of Servings: 6Recipe submitted by SparkPeople user NATURALATHLETE.

The nutritional information for Roasted Butternut Squash, Carrot and Fennel Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 325.5

• Total Fat: 11.2 g
• Cholesterol: 12.6 mg
• Sodium: 752.6 mg
• Total Carbs: 57.3 g
• Dietary Fiber: 13.6 g
• Protein: 7.5 g

The dietary needs meet for Roasted Butternut Squash, Carrot and Fennel Soup is Vegetarian