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 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!
Fennel bulb, coarsely chopped
Yellow onion, finely chopped
Garlic cloves, finely chopped
Butternut or acorn squash, diced
Sodium-reduced vegetable broth
Salt and pepper
15% M.F. cooking cream
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.
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.
Finally, puree using a hand blender. Season and serve immediately with a dash of cream.
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.
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