UCLBS Recipes

Karin's Fennel and Squash Soup

1 fennel bulb
1 Tbsp. butter
1 onion, chopped
1 large celery stalk, chopped
1 small squash (butternut or other) peeled, seeded, cubed (400g)
20 oz. SCD chicken broth
2 cups water
1/2 tsp. salt

Core fennel bulb. Thickly slice bulb. Heat butter in large saucepan over medium heat.

Add onion and celery. Cook until onion is softened, about 5 minutes.

Stir in fennel, squash, broth and water. Bring to a boil, reduce heat, cover and simmer until vegetables are tender, 15 to 30 minutes.

Puree vegetables with hand blender or in food processor. Add salt. Ladle into bowls and top with chopped parsley if desired.

Soup will keep well covered and refrigerated for 3 days or freeze.

Makes 6 to 8 servings.

Enjoy!