Roasted Fennel Acorn Squash Soup

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Deeply flavorful roasted fennel and acorn squash are the best soup pairing in this rich and velvety fennel acorn squash soup.

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 228kcal

2 medium bulbs fennel, ends trimmed, bulb cut in half length-wise and then cut into 2-inch wedges
2 medium acorn squash, cut in half and seeds scooped out
3 tablespoons olive oil, divided
Salt and pepper to taste
4 sprigs fresh thyme
1 medium yellow onion, finely diced
3 medium cloves garlic, minced
1 teaspoon dried rubbed sage
3 cups plus 1-1/2 cups chicken or vegetable broth, divided
1/2 cup heavy whipping cream
Additional cream, fresh minced thyme, and pepitas for topping

Preheat oven to 400F and lightly grease a large sheet pan. Arrange fennel wedges and acorn squash halves on sheet pan and rub all over with 2 tablespoons olive oil, salt, and pepper to taste. Arrange acorn squash cut-side down on sheet pan and top with thyme sprigs.
Roast vegetables at 400F 35-40 minutes until fennel and acorn squash are very soft when pierced with a fork. Allow to cool slightly then use a paring knife to remove skin from squash and remove leaves from thyme sprigs.
Heat remaining 1 tablespoon olive oil in a large high-walled skillet or Dutch oven over medium-high heat. Add onion and saute 3-5 minutes until translucent. Add garlic and sage and cook 1 additional minute until fragrant. Pour 3 cups chicken broth into pot and bring to a low simmer, scraping up any browned bits with a wooden spoon. Add fennel, squash, and thyme to pot.
Ladle or carefully pour soup into a high-speed blender (or use an immersion blender) and blend on high until smooth.
Pour blended soup back into pot and stir in heavy cream and up to 1-1/2 cups remaining chicken broth as needed to thin soup. Bring soup to a low simmer over medium-high heat, cooking until heated through.
Season soup with salt and pepper to taste and serve warm with additional cream, fresh minced thyme, and pepitas on top. Enjoy!

Storing Instructions

Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.