Home Recipes Appetizers Squash, Orange, and Fennel Soup Squash, Orange, and Fennel Soup Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D. in nutrition Preparation 10 min Cooking 30 min Refrigeration 0 min Freezing 0 min 6 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Appetizers Thematics Dinner party To freeze Squash, Orange, and Fennel Soup Comforting Soup with A Touch of Orange Whether to warm you up after shovelling snow on a particularly cold day or to add a portion of vegetables to your meal, a squash, orange, and fennel soup is always delicious! At BPT, we love to add a sweet touch to our soup recipes. Why not incorporate pear, apple, juice, or maple syrup? It’s a real treat for you tastebuds! Try this recipe with orange, squash, and fennel. Butternut squash Butternut squash is an autumn vegetable that can easily be kept in the refrigerator during winter. Do not hesitate to make provisions for the cold season. After all, vegetables are usually more expensive at that time of the year. This way, you can cook a butternut squash soup anytime! SIMPLY DELICIOUS: For another tasty option, try this acorn squash and sweet potato soup. Bonà savoir How to reduce the salt content of a soup? An easy tip to reduce your salt consumption is to choose a sodium-reduced vegetable broth. In this recipe, using a sodium-reduced broth brings down the 755 mg of sodium contained in the original version to 195 mg. This is a great option considering the maximal daily sodium intake recommended by Health Canada is 2300 mg. Squash, orange, and fennel soup Metric system Imperial system Squash soup Unsalted butter - 2 tablespoons 30 mL To discover! Fennel bulb, coarsely chopped - 1 1 To discover! Yellow onion, finely chopped - 1 1 To discover! Garlic cloves, finely chopped - 3 3 To discover! Butternut or acorn squash, diced - 4 cups 1 L To discover! Sodium-reduced vegetable broth - 3 cups 750 mL To discover! Orange juice - 1 cup 250 mL To discover! Salt and pepper - To taste To taste To discover! 15% M.F. cooking cream - ¼ cup 60 mL To discover! Preparation Switch to cook mode Squash, orange, and fennel soup Step 1 In a pan, melt the butter over medium heat. Add the fennel and onions and cook for 2 to 3 minutes, stirring frequently, until the vegetables are slightly golden. Step 2 Add the squash, garlic, and vegetable broth. Bring to a boil and cover. Cook uncovered for 25 minutes or until fork-tender. Remove from heat and add the orange juice. Step 3 Finally, puree using a hand blender. Season and serve immediately with a dash of cream. Like it? Share it!
