Fennel and Butternut Soup


This soup has a tasty combination of roots for a satisfying winter soup. The strawberries might seem unusual, but they are an interesting complement to the sweetness of the squash. If you aren’t sure about them, try serving slices on the side and dipping them in!

Serves 4 – 5.


  • 1small yellow onion
  • 1 tbsp butter
  • 1 small fennel bulb
  • 1 small butternut squash
  • 2 turnips
  • 3 cloves garlic
  • 2 inch piece ginger
  • 6 cups (or to cover) vegetable stock
  • salt and pepper to taste
  • 1/4 tsp ground allspice
  • 1/4 tsp ground coriander
  • 1/2 tsp marjoram
  • 1/2 cup heavy cream


  • mint leaves
  • fennel leaves
  • strawberry slices (optional)


In a large pot or dutch oven, heat the butter over medium heat. Chop the onion and saute in the butter until translucent.

Meanwhile, chop the fennel bulb, parsnips, and peel, deseed, and chop the butternut squash. Add these to the saute, stirring occasionally while you peel the garlic and ginger.

Peel the garlic and ginger and mince together. Add these to the pot and stir until the garlic and ginger are fragrant, about one minute or less. Then, just cover the vegetables with the stock. You may need up to six cups. Add 1 tsp salt, you may need more later. Add the coriander, allspice, and marjoram and stir in.

Simmer the vegetables with the lid on until they are soft, about 20 minutes. Turn the heat off and puree the soup either with an immersion blender or in batches in a blender. Return to the pot and add the cream. Bring the soup back to a simmer, and serve! Garnish with herbs and sliced strawberries, if desired.


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