What are your go-to foods between the seasons? Roasted Butternut Squash & Fennel Soup with Parsley Oil is a fabulous between-the-seasons soup. It has a springtime flavor thanks to the fennel, and yet it maintains its heartiness with butternut squash.
So who’s been shopping for clothes lately? Have you noticed all the nautical-inspired styles in the stores? I notice it every year at this time. The style seems to be the go-to for the transition between winter clothes, and the more flowery, sleeveless late spring/summer styles.
No, I haven’t started blogging about fashion! I just think that, like nautical styles, Roasted Butternut Squash & Fennel Soup with Parsley Oil is a sort of an in-between-seasons soup. On the one hand you have roasted veggies (particularly the butternut squash) — hearty and comforting. On the other, you have the fresh flavor of the fennel, and the vibrant green color from the parsley oil.
This soup will take you through the seasons with fabulous flavor and color. I love roasting veggies to bring out all the yummy caramelization. I wish I would have made it for Easter – it’s perfect as a special occasion dish, and since it’s so easy to make, it’ll keep your meal prep to a minimum.
I made parsley oil to drizzle over the top of this soup. So pretty! And it makes a flavorful garnish, too. The parsley oil needs an overnight stay in the fridge, so keep that in mind for your prep time.
You’ll love the flavors of this Roasted Butternut Squash & Fennel Soup with Parsley Oil. For another great recipe that includes fennel, check out this fresh Sicilian Fennel and Orange Salad.
This is a flavorful and filling soup that is perfect to serve between the seasons!
- 1/2 bunch (about 1/2 cup) parsley (leave stems on)
- 1-1/2 cups fennel, trimmed and core removed, cut into small sections
- 1/2 yellow onion, cut into strips
- 2-1/2 tablespoons olive oil
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup warm milk
- 2 cups vegetable broth
- 1/2 teaspoon salt, plus extra for seasoning
- 1/4 teaspoon ground black pepper, plus extra for seasoning
- Dry the parsley. Add the oil and the parsley to a blender and blend until smooth.
- Add the mixture to a jar and refrigerate overnight.
- Remove from the refrigerator and allow it to sit until the oil has softened back to a liquid form.
- Strain the mixture with a cheesecloth. Squeeze the mixture to release as much oil as possible.
- Discard the remaining solid pieces.
- Add the onion and fennel to one baking sheet, and the butternut squash to the other. Drizzle both with the olive oil.
- Bake for about 20 minutes, tossing several times, or until the vegetables develop some dark caramelization. Remove and set aside.
- Add the butter to a saucepan over medium-high heat. When melted, add the flour to the pan and whisk to combine until it turns a light, golden color (it will likely clump a bit, but continue to whisk it).
- A little at a time, add the milk, whisking for a few minutes until it begins to bubble and becomes smooth. Season with the salt and pepper.
- Remove the mixture from the heat and whisk in the vegetable broth.
- Add the roasted vegetables to a blender, then pour in the liquid mixture. Blend until smooth.
- Transfer the mixture to a pan and heat until warmed through.
- Serve hot, drizzled with the parsley oil.
The parsley oil needs to be refrigerated overnight before serving, so keep that in mind as you work on your meal prep.