Josh Hunts Smoked Butternut Squash & Fennel Soup

• servings: 4
• active time: 15 mins
• total time: 45 mins

Ingredients

Prep Time: 15 minutes

Cook Time: 45–55 minutes

Yields: 4 servings

Ingredients:

– 1 tablespoon extra virgin olive oil

– 1 medium onion, sliced or diced

– 1 large fennel bulb, core and tough stalks removed, thinly sliced

– 4 cups butternut squash, cubed

– 4 cups chicken or vegetable stock

– Salt and pepper, to taste

– 1/2 cup heavy cream or crème fraîche (optional)

Optional Garnishes:

– Fresh fennel fronds

Directions

1. Preheat smoker or oven to 400°F. Drizzle a baking sheet with olive oil.

2. Add onion, fennel, and butternut squash to the baking sheet. Drizzle with more olive oil, toss to coat, and season well with salt and pepper.

3. Roast for 30–45 minutes, or until the vegetables are tender.

4. Transfer roasted vegetables to a pot and pour in the stock. Bring to a simmer and cook for 10 minutes.

5. Blend the soup using an immersion or standard blender until smooth.

6. Stir in cream or crème fraîche, if using. Taste and adjust seasoning.

7. Ladle into bowls and garnish with fennel fronds and fennel pollen if desired. Serve warm.

Notes

By Josh Hunt