Squash, Orange, and Fennel Soup

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.