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1
Pour generous amount of olive oil to cover bottom of a stock pot.
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2
Add 1 Tbsp of Butter Spread (or 1/2 stick butter).
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3
Heat over low-medium heat.
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4
Add chopped onion.
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5
Cook until translucent.
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6
Clean fennel bulb and the fern (the fern is the top, finely-leafed portion of the fennel) under cold water and pat dry.
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7
Detach some fern from stems, discarding stems.
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8
Chop bulb, discarding tough outer layer.
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9
Add chopped fennel bulb to onion and continue to sautee over low heat, stirring occasionally.
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10
Peel squash and cut into medium sized cubes.
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11
Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and sprinkle with pepper (use white pepper if available).
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12
Turn heat to medium, add 1 cup wine to onion and fennel; cook until alcohol burns off, approximately 5-10 minutes.
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13
Add carrot and squash to pot.
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14
Add chicken broth.
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15
Cover and bring to a slow boil.
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16
Mince several sage leaves and chop reserved fennel fern.
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17
Add to pot.
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18
Reduce to simmer, and cook until vegetables are very tender, 20-30 minutes.
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19
Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg, ginger, if preferred.
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20
Remove soup from heat and puree with hand mixer/blender (This is optional).
