Best Squash Fennel Soup

This squash fennel soup is simple, quick and very healthy. I suggest making a double batch and freezing a portion for a rainy day. Total chopping time: 10 minutes!

• 1 fennel bulb
• 1 onion
• 1 large celery stalk
• 1 small squash
• 1 Tbsp butter
• 4 1/2 cups chicken or vegetable bouillon
• 1/2 tsp sea salt

Cut fronds (feathery leaves) from fennel and save for garnish. Remove core from bulb. Thickly slice bulb and white parts of fronds. Coarsely chop onion and celery. Peel, seed and cut fresh squash into cubes.

Heat butter in large saucepan over medium heat. Add onion and celery. Cook until onion has softened (5 minutes). Stir in fennel, squash and enough undiluted broth and water to cover vegetables. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender (15-30 minutes).

Puree vegetables in several batches in food processor or blender. Return to saucepan. Stir in remaining liquid. Heat, stirring often, until hot. Add salt, if needed (if you’re me and you love salt, you will find it is needed).

Ladle soup into bowls and float a small piece of frond on top. An expeditious work of food art!