Butternut, Fennel & Pear Soup
One of the most delicious, nutritious and satisfying soups in my collection. Coconut milk to finish this soup makes this dairy-free, velvety and decadent. This soup provides an abundance of health benefits, immune support and gut healing goodness.
8-9 servings (freeze extra to always be prepared)
Oil pump spray for roasting vegetables
2 Tablespoons of extra virgin olive oil
2 onions roughly chopped
2 butternut squash roughly cubed (about 9-10 cups)
3 fennel bulbs roughly chopped (save the fronds to garnish. I also use them to make fennel pesto)
3 pears (halved and de-seeded)
2 large white potatoes (or 4 small) peeled and roughly chopped
4 carrots peeled and roughly chopped
4-5 Cups of vegetable broth
For your bouguet-garni (fresh herbs bundled with butchers string) Fresh rosemary sprig or two, fresh oregano 3-4 sprigs, fresh thyme 3-4 sprigs
1 can full fat unsweetened coconut milk
Fresh thyme to garnish
1/4 Cup fresh squeezed lemon juice
Salt and white pepper to taste
1. On a large sheet pan lined with parchment paper, spray several pumps of pan spray (olive, coconut or avocado spray) and roast the onions, butternut squash, fennel and pears at 350 degrees for 45 minutes. Check after 25 minutes and turn vegetables.
2. In a large stock pot or dutch oven, add oil and all the roasted vegetables. Add in potatoes and carrots and cook over med-high heat for several minutes stirring occasionally. Add the tied Bouquet Garni and vegetable broth. The vegetable broth should adequately cover the vegetables. Bring to a boil and simmer for 35 minutes.
3. Remove the tied herbs. Use an immersion blender to blend away for a creamy texture. Add in coconut milk and blend again. At this point, you can adjust the thickness ( I like it pretty thick) with more broth. If you don’t have an immersion blender, you can also blend the soup in batches in a blender.
4. Add in fresh lemon juice, fresh thyme and stir in.
5. Salt and pepper to taste (store bought stocks are all different so you may have to adjust the salt), garnish with some fennel fronds and serve.