Roasted Squash and Fennel Soup
Butternut squash is not only delicious but also incredibly nutritious. It is packed with potassium, a vital mineral that helps regulate blood pressure and reduces the risk of stroke and heart disease. Additionally, its rich fiber content aids in maintaining stable blood sugar levels. On the other hand, fennel offers its own unique health benefits. It contains beta-carotene, which the body converts to vitamin A, and vitamin C, known for its role in collagen production and tissue repair. These nutrients are crucial for maintaining healthy skin and protecting vital organs, such as the respiratory tract. While fresh squash may not always be available, incorporating frozen butternut squash can simplify the preparation of this soup. This tasty soup is the perfect comfort food after a long day at work. Enjoy this nourishing meal and savor every delicious bite!
Roasted Squash and Fennel Soup
By Zosia Culinary Adventures | Date: December 03, 2023
Preparation Time: 30 minutes
Cook Time: 45 minutes
Yield: 25 x 180 ml servings
Crucial Equipment: Immersion Stick Hand Blender and 5 liter stock pot
Ingredients:
2 tablespoons of butter or avocado oil
1 fresh butternut squash, peeled and medium diced; or 450 g frozen organic butternut squash
1 large peeled parsnip, medium diced
1 peel sweet potato, medium diced
2 medium organic carrots( no need to peel), medium diced
1 small leek, chopped
1 fennel bulb, chopped
1 celery stalk, chopped
1 medium onion, chopped
4 litres vegetable stock
4 large garlic cloves - peeled
1 teaspoon fresh turmeric, peeled & diced (or use 1/2 tsp ground turmeric)
2 fresh bay leaves for Bouquet Garni Sachet
2 red peppercorns, for Bouquet Garni Sachet
1 teaspoon fresh ginger or 1/2 tsp ground ginger
1/2 tsp fennel seeds for Bouquet Garni Sachet
1/2 tsp allspice for Bouquet Garni Sachet
2 cups 3.8% milk from Mountainoak Cheese farm in New Hamburg, Ontario, Canada
salt and white pepper for taste
1/2 cup chopped fresh parsley for garnish
1/2 cup sliced almond (lightly roasted in the skillet) for garnish, optional
Instructions:
Place squash, garlic, sweet potatoes, and parsnip on a baking sheet, lightly drizzle with oil and roast in the oven at 400ºF for 30 minutes until they start to turn golden brown. Don’t Crowd the Pan. Vegetables need to roast in a single layer without overlapping.
Halfway through the baking time, rotate the pan, especially if your oven doesn’t bake evenly and absolutely if you are using convection.
Heat the butter or oil in the heavy stock pot over moderate heat. Add all remaining vegetables. Sweat vegetables until about half cooked. Do not let them brown. Sweating vegetables is a technique that uses a gentle heat to soften vegetables and gently draw out their flavors.
Add roasted vegetables, the stock, bouquet garni sachet and simmer until the vegetables are tender.
Remove the bouquet garni and puree the soup with immersion blender. Add milk/cream after reviewing step 6.
To make sure your milk or cream doesn't curdle when added to a hot soup, you need to temper it. Here's how: pour 1/2 cup of the hot soup into a small bowl. Slowly add the milk or cream while whisking. This will gradually warm up the milk or cream so it won't curdle when mixed with the soup. It's important to make sure both liquids have a similar temperature before combining them. Tempering the milk or cream not only prevents curdling, but also makes the soup smooth and creamy, improving the flavor and texture.
Carefully reheat the soup, but do not let it boil.
If the soup is a little bit on the sweet side, you can easily enhance its taste by incorporating 1 tablespoon of apple cider vinegar. This natural ingredient works wonders in balancing the flavors, elevating the overall flavor profile of the dish.
Sprinkle chopped parsley and roasted almond slices on top. Serve with sourdough bread for a delicious combination.
Bon Appetit!
Nutrition Facts per One Serving of 180 ml💔
Calories 56 | Fat 1.6 g \ Saturated Fat 1 g\ Cholesterol 4 mg\ Sodium 336 mg\ Total Carbohydrate 9.3 g\ Dietary Fiber 1.5g\Total Sugars 2.7g\ Protein 1.3 g \ Vitamin D 8 mcg\ Calcium 61 mg\ Iron 0 mg\ Potassium 210 mg
I strongly suggest that all my readers grow the ingredients for this soup in their gardens. Each ingredient requires careful nurturing. It brings me great satisfaction to use these fresh homegrown veggies in a soup that is both comforting and good for the soul. As I plan my garden, I eagerly anticipate the day when I can make this nourishing and tasty soup—a testament to the love and care I put into growing my own ingredients.
