Butternut Squash and Fennel Soup

Y’all! Its here! Its here, its here, its here!!!!! Fall. Which means we all want soup. Which means I can finally make this, Butternut Squash and Fennel Soup. (Which just so happens to be AIP and Whole30)

Pretty much the most wonderful time of the year. SQUASH season. Late September/early October at a Minnesota farmers market is magical. You’ve got the bounty of summer’s harvest overflowing the tables but you also have winter squashes. Every weekend, I end up buying way too many of them…and who can blame me?! They’re all just too good. You can go sweet or savory.  You can roast them, mash them, put them in a stew (LOTR anyone?) but they taste way better than potatoes 😉  You’ve got sunshine squash and its buttery sweetness and almost velvety texture, the cute little acorn squash, the sweeter carnival acorn, the obvious pumpkin, and … the star of this post: butternut!

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Let’s make some Butternut Squash Soup y’all…

This soup shows up in our family’s regular meal rotation as soon as sweater weather hits and doesn’t stop making an appearance until spring arrives (so like mid June for MN 😉 We all love it. Its so creamy and satisfying. I love the way fennel and thyme play together and the pear and lemon add a bright and sweet touch. I think we adjust this soup each time we make it. Maybe we’ll do apples instead of pears. Sometimes we don’t have cream so we use more bone broth. Or we use parsley instead of thyme. If it is warmer out I like to add more lemon. If it is cooler than maybe some mushrooms and bacon bits. We’ve thrown in some rotisserie chicken or chard at the end and that’s been delicious.

I don’t think you can go too wrong here. I always start the same way, which is this recipe; and then depending on the day, make whatever adjustments I’m feeling! Enjoy!!!

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