Roasted Winter Soup with Fennel


  • 2 lbs winter squash (eg. 1 small butternut squash)
  • 2 bulbs fennel
  • 2 parsnips
  • 1 garlic bulb
  • 2 t fennel seeds
  • 4 T margarine
  • 2 large onions, chopped
  • 1 T thyme
  • 2 small red dragon chilies, diced
  • 2 bay leaf
  • 6 c veggie stock (makes a very thick soup. For thinner soup, use 7+ cups)
  • salt and pepper to taste


  1. Preheat oven to 400 (or 325 convection roast setting).
  2. Peal squash and parsnips, and chop these and fennel into large pieces. Grease cookie sheet(s) and brush squash, parsnips, fennel, and half bulb of garlic liberally with oil.
  3. Roast squash, parsnips, fennel, and garlic for about 30 minutes, or until veggies are easily pierced with fork.
  4. Meanwhile, roughly crush fennel seeds with mortar and pestle.
  5. Heat margarine on high in big soup pot. Once it bubbles/foams, add onions, crushed fennel, thyme, chili flakes, bay leaf, 1t salt, and fresh black pepper. Reduce heat to medium-high, and saute until onions are translucent.
  6. Add roasted veggies and any resulting liquid from the roasting pan, and mix well.
  7. Add veggie stock. Increase heat to bring to a boil, then reduce heat to medium and simmer for 20 minutes.
  8. Remove bay leaf and blend with a hand-blender until smooth and thick. Add broth/water to desired thickness, and season to taste with salt and pepper.
  9. Serve with pepitas on top, drizzled pumpkin seed oil, and/or creme fraiche.