Butternut Squash Soup with fennel seed

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Three cheers for winter squash, one of my favorite vegetables!!!

This recipe comes from my friend Wendy.  Thanks for sharing - it's delicious!  I adapted the recipe a bit to make it easier (such as prebaking the squash rather than chopping & peeling it).

Butternut Squash Soup with Fennel Seed
1 large butternut squash
3 tablespoons olive oil
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
1 tablespoon chopped garlic
2 teaspoons apple cider vinegar
6 cups chicken stock
3/4 teaspoon salt 
1/4 teaspoon pepper
1 Tablespoon fennel seed
1/2 teaspoon nutmeg

First, slice the squash in half lengthwise.  Place on a cookie sheet and bake at 350 until tender (when a fork easily slides through).  Depending on the size of the squash, this will take at least an hour.
Remove squash from oven when done.
In the meantime, saute the onion, carrot, celery in olive oil in a big soup pot, adding the garlic at the end to saute for only a few minutes so it doesn't burn.
Scoop the butternut squash from it's shell using a spoon and drop it all into the soup pot.  Add the chicken stock as well.
Allow to cook for 30 minutes, stirring occasionally.
Next, puree the soup using a stick blender.
Add the vinegar, salt, pepper, fennel seed, and nutmeg.  Adjust seasonings if necessary.


Enjoy!

Thanks for visiting the All Natural Mama blog, home to Wishful Acres Organic Farm!