Ginny’S Butternut Squash And Fennel Soup

1. 1

   In a stock pot, heat the olive oil and saute the onions until soft.

2. 2

   Add the fennel and pear, saute until the pear is soft.

3. 3

   Add the roasted butternut squash.

4. 4

   Stir in the chicken broth and bring to a boil. Boil until a fork goes through the fennel easily. About 15 minutes.

5. 5

   In batches, food process the ingredients until smooth.

6. 6

   Return to the stock pot, mix in the salt, pepper and ginger. Heat to desired temperature and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.