Fennel & Butternut Squash Soup

This isn’t just a Fennel & Butternut Squash Soup (name be deceived!), this is a kind of soup AND salad. A rich and simple butternut squash soup that has the perfect amount of texture, topped with a zippy, easy shaved fennel salad. It’s jam-packed with vegetables, super heartwarming, and just the right amount of comforting-meets-vibrant. And if the hot/cold mix of the soup and salad throws you off, just try it together to see the magic. The fennel salad melts into the soup in the same way a drizzle of heavy cream would and adds to the soup experience! Plus, a little bit of creaminess never hurt anyone.

This is one of my favorite fall butternut squash soups, and I love that you don’t even have to blend it. Just whip up the salad, set it aside, and it’s one pot, one wooden spoon, and soup’s on.

The ingredients you’ll need for this fall soup

This butternut squash soup with fennel salad comes together so easily but still carries those rich, complex and satisfying flavors that you want out of soup. Plus, butternut squash soup is the epitome of fall and one of the most comforting meals out there! Here’s everything you’ll need to make it:

• 1 large fennel bulb, stalks and fronds included
• 2 tablespoons yogurt or skyr
• 2 tablespoons fresh lemon juice, 1/2 of a lemon
• 5 garlic cloves, divided
• Extra-virgin olive oil
• Diamond Crystal kosher salt
• 1 tablespoon salted butter
• 1 medium yellow onion, thinly sliced
• 1/4 pound celery stalks 3 stalks, thinly sliced
• 1/4 teaspoon cayenne pepper
• 1 heaping teaspoon nutmeg
• 2 pounds butternut squash, cubed into 1-inch pieces
• 1 bay leaf
• 2 cups vegetable broth
• Freshly ground black pepper

How to make the butternut squash soup (and salad!)

I love standing over a big pot and stirring for a while, there’s something so calming about it. This soup only requires some chopping, simmering and stirring, which is one of the best things about it. It’s no fuss, minimal mess and makes your house smell amazing.

how to make the fennel salad

• Prepare the fennel salad. Remove the fronds and finely chop them. Discard the stalks. Add the fronds to a large bowl. Mandolin the fennel bulb into razor-thin pieces and set aside.
• To the bowl with the fronds, add the yogurt, lemon juice, two grated garlic cloves and 1 tablespoon of olive oil. Whisk into a thick dressing and season liberally with salt.
• Add in the fennel bulb pieces, toss to coat in the dressing, and place this in the fridge while you prepare the soup.

how to make the soup

• Set a large dutch oven over medium heat and add the butter and six tablespoons of olive oil. Allow the butter to fully melt, then add the onion and celery. Cook until softened, 5-6 minutes. Season with salt.
• Add in the garlic, cayenne and nutmeg. Stir to combine. Add in the butternut squash. Stir to combine and season with salt.
• Cook this mixture down for 20 minutes, or until the squash is fully soft. Stir the mixture every five minutes, covering the dutch oven with a cracked lid in between. When the squash is soft, use your spoon to break up most of the pieces, mashing many and leaving some whole.
• Add the bay leaf and broth and let the soup simmer for 20-30 minutes more. The longer it simmers the more flavor will build. Continue to stir occasionally to break up the squash pieces. The soup should be chunky but thick. Taste, season with salt and pepper, and remove from the heat.

Looking for more soups for the season?

Look no further! Here are some of my favorites on the blog.

And that’s everything for this Fennel & Butternut Squash Soup!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.