Easy Butternut Squash and Fennel Soup
Blended soups are just too easy! When you can throw everything in your electric pressure cooker it's even easier. What a great and super healthy weeknight meal with leftovers for lunch!
This soup only has 6 ingredients--6! And I counted the onion, garlic, and broth here. You can make soup using any vegetables you have in your fridge. I've done parsnip + sweet potatoes + apple, mushroom + kale + white beans, etc.
For today's recipe I had fennel, butternut squash that was already pre-cut, and thyme. My, on my, this soup turned out creamy and delicious! With virtually no added fat.
- 1 small onion, chopped
- 2 fennel bulbs, cored and chopped
- 4 large cloves garlic, smashed
- 12 oz. diced butternut squash
- 32 oz. low sodium broth (1 carton)
- Handful of thyme sprigs
Place vegetables in your pressure cooker-- I used an Instant Pot, and add the entire carton of broth. Then place thyme sprigs on top. Cook on Manual for 15 minutes, and natural release for 5 minutes. Then you can release the pressure. Season with 1 tsp of salt, and blend in batches or using an immersion blender. Add 1 or 2 pinches of salt if desired, and a squeeze of lemon. You can even add a pad of butter or a touch of cream to give the soup that velvety richness.
Stovetop: Place all ingredients in soup pot or Dutch oven. Bring to simmer then cover and cook for 15- 20 minutes until vegetables are tender. Season and blend!
Get creative and top with cheese, croutons, or nuts!
Pictured: Ricotta and Pesto (see post for Spinach, Kale, and Sun Dried Tomato Pesto), Balsamic and Pecans, Sliced Fennel and Herbs