Ingredients

The following ingredients have 6 Servings
  • 1 large butternut squash (peeled, seeded and cubed (about 2 pounds))
  • 2 tablespoons unsalted butter (melted)
  • 1 tablespoon brown sugar
  • Kosher salt and freshly ground pepper (to taste)
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 1 large fennel bulb (cored and chopped)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream
  • Paprika or minced chives (for garnish)

Instruction

  • Preheat the oven to 400°F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, sprinkle over the sugar, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast for about 25 minutes until tender and lightly browned on the bottom.
  • About 10 minutes into the roasting, heat the oil in a large pot over medium-low heat Add the onions and fennel and sauté for 10 minutes, until the vegetables have softened and turned a light golden brown. Add the broth and bring to a simmer.
  • Add the cooked butternut squash to the simmering broth and working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree right in the pot with an immersion blender). Return the pureed soup to the pot. Taste and adjust the seasoning.
  • Add the cream and heat just until warmed through. Ladle the soup into bowls, and sprinkle with paprika.