Recipe: Chantelle’s squash and fennel soup

Squash and Fennel Soup

Chantelle’s Squash & Fennel Soup

“I try to make a day ahead to infuse the flavour but it is delicious either way.” Chantelle


  • One squash
  • One fennel
  • Olive Oil
  • One onion
  • One Garlic (around 8 cloves, adjust according to your taste)
  • Vegetable stock or bullion
  • Thyme
  • Water


  1. Take your farm squash and fennel, peel the squash and cut both into 2″ chunks.
  2. Place on a baking tray and drizzle with olive oil, roast until just tender 20mins @200c.
  3. Meanwhile sauté an onion and garlic ( I use around 8 cloves!) but depending on taste adjust accordingly, add the roasted squash and fennel to the pan and add water until just covered, pop in a couple of vegetable stock pots or bullion (usually 6-8 tsps for a litre) 2tsp thyme and simmer for 20 minutes.
  4. Blend and serve
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