Unsalted butter
Fennel bulb, coarsely chopped
Yellow onion, finely chopped
Garlic cloves, finely chopped
Butternut or acorn squash, diced
Sodium-reduced vegetable broth
Orange juice
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.
