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 of butternut squash, peeled and diced; 1 cup of fennel, 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 herbs for garnish (optional)

Highlighted under: Healthy & Light

A creamy and comforting squash soup infused with the unique flavor of fennel, perfect for chilly days.

Created by

Morgan Reeves

Last updated on 2025-12-25T16:01:09.627Z

This squash soup with fennel combines the sweetness of squash with the aromatic flavor of fennel, creating a dish that's both nourishing and delightful. Perfect for a cozy dinner or as a starter for your holiday gatherings.

        Why You'll Love This Recipe
        Creamy texture that's comforting and satisfying
Unique flavor combination of sweet squash and aromatic fennel
Easy to prepare, making it perfect for weeknight dinners
Nutritious and packed with vitamins

      

The Comfort of Soup

Soup has a unique ability to warm the soul, especially on chilly days. This squash soup with fennel is no exception. Its creamy texture provides a soothing embrace, making it a perfect choice for a cozy night in. The warmth of the soup not only fills your belly but also lifts your spirits, transforming any ordinary meal into a comforting experience.

Made with wholesome ingredients, this soup is not just about comfort; it's also about nourishment. Butternut squash is a powerhouse of vitamins, while fennel adds a delightful anise flavor that sets this recipe apart. Together, they create a dish that is both satisfying and healthy, making it a great choice for families looking to eat well.

Versatile and Easy to Customize

One of the best aspects of this squash soup is its versatility. You can easily adjust the ingredients based on what you have on hand or your personal preferences. For instance, feel free to swap out fennel for another aromatic vegetable like celery or leeks if you prefer. You can also experiment with different types of squash, such as acorn squash or pumpkin, to give the soup a different flavor profile.

Additionally, you can enhance the soup with various toppings. Consider adding toasted pumpkin seeds for a crunchy texture or a dollop of yogurt for creaminess. Fresh herbs like cilantro or parsley can add a burst of freshness, making each bowl unique. This flexibility makes it a fantastic option for meal prep, as you can enjoy it in different ways throughout the week.

Perfect for Any Occasion

Whether it's a casual weeknight dinner or a special gathering, this squash soup with fennel fits the bill. Its elegant presentation makes it suitable for serving at dinner parties, while its straightforward preparation ensures you can whip it up on busy nights without stress. A warm bowl of this soup can serve as a delightful starter or a main course paired with crusty bread.

Moreover, this recipe is a wonderful choice for those looking to impress guests with minimal effort. The unique flavor combination and creamy consistency will leave a lasting impression without requiring hours in the kitchen. It's a recipe you’ll want to keep on hand for any occasion!

Ingredients

Main Ingredients

2 cups of butternut squash, peeled and diced
1 cup of fennel, 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 herbs for garnish (optional)

Make sure all your vegetables are chopped and ready before starting to cook.

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the onion and fennel, and sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Cook the Squash

Add the diced squash and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.

Add Coconut Milk

Stir in the coconut milk and season with salt and pepper to taste. Heat through before serving.

Garnish with fresh herbs if desired and serve hot.

Storage and Reheating Tips

This squash soup stores beautifully, allowing you to make a big batch and enjoy it throughout the week. Once cooled, transfer the soup to an airtight container and refrigerate for up to five days. For longer storage, consider freezing portions in freezer-safe containers or bags. This way, you can have a comforting meal on hand whenever you need one.

When you're ready to enjoy leftovers, simply reheat the soup gently on the stove over medium heat. If it seems too thick after refrigeration, add a splash of vegetable broth or water to reach your desired consistency. Stir occasionally to ensure even heating, and enjoy the comforting bowl of soup just like the first time!

Serving Suggestions

To elevate your dining experience, pair this squash soup with a fresh salad or a side of roasted vegetables. A simple arugula salad with lemon vinaigrette complements the soup's creaminess and offers a refreshing contrast. Alternatively, serve it alongside a slice of sourdough or whole-grain bread for a complete meal that satisfies both hunger and taste.

For those who love a bit of spice, consider adding a pinch of red pepper flakes or a drizzle of chili oil before serving. This addition can enhance the flavor profile and add an exciting kick to the creamy soup. No matter how you choose to serve it, this squash soup with fennel is sure to be a hit!

Questions About Recipes

→ Can I use a different type of squash?

Yes, you can substitute butternut squash with pumpkin or acorn squash.

→ Is this soup vegan?

Yes, this recipe is vegan-friendly as it uses vegetable broth and coconut milk.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this soup?

Yes, the soup can be frozen for up to 2 months. Just make sure to cool it completely before freezing.