This cozy recipe is inspired by Justine Doiron of Justine Snacks, blending the flavors of roasted squash and fennel for a fall soup season favorite. Ideal for those following special diets, it’s loaded with vegetarian proteins like chickpeas and farro, making it a filling yet dairy-free meal.
Ingredients
- Butternut squash, peeled and cubed
- Fennel bulb, sliced
- Fresh sage leaves
- Fresh rosemary sprigs
- 3 cloves garlic, minced
- 1 small onion, diced
- Vegan cheese, for garnish
- 1 cup cooked chickpeas
- ½ cup farro, cooked
- Salt and pepper, to taste
- Olive oil
Steps
- Roast the Vegetables
- Preheat oven to 400°F (200°C). Toss the cubed squash and sliced fennel with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes or until tender.
- Sauté the Aromatics
- In a large pot over medium heat, add a drizzle of olive oil. Sauté the garlic, onion, sage, and rosemary until fragrant, about 3–5 minutes.
- Add Liquids & Veggies
- Pour in enough vegetable broth to cover the sautéed aromatics and bring to a simmer. Add in the roasted squash and fennel, then simmer for an additional 10 minutes to blend flavors.
- Blend and Serve
- Using an immersion blender, blend until smooth. Stir in the chickpeas and farro, adjusting seasoning with salt and pepper. Ladle into bowls and garnish with a sprinkle of vegan cheese.
Variations
- Gluten-Free: Replace farro with quinoa or rice for a gluten-free option.
- Extra Creaminess: Add a splash of cashew cream or coconut milk for a richer texture.
Substitutions
- Butternut Squash: Substitute with kabocha squash or acorn squash if preferred.
- Vegan Cheese: Try a cashew-based or store-bought vegan cheese, or omit entirely for a lighter soup.
FAQ
- Can I make this soup ahead of time?
Yes, it stores well! Keep in an airtight container in the fridge for up to 4 days. - How do I reheat leftovers?
Reheat on medium heat on the stove, adding a bit of broth or water if it’s too thick.
Top Tip
For the best flavor, roast the squash and fennel until they’re caramelized on the edges—it brings out their natural sweetness.
Hint
Adding a squeeze of lemon or a dash of vinegar before serving balances the soup's flavors beautifully!
Justine Doiron Inspired Squash & Fennel Soup
This cozy recipe is inspired by Justine Doiron of Justine Snacks, blending the flavors of roasted squash and fennel for a fall soup season favorite. Ideal for those following special diets, it’s loaded with vegetarian proteins like chickpeas and farro, making it a filling yet dairy-free meal.
Ingredients
- 2 cups butternut squash peeled and cubed
- 1 medium fennel bulb sliced (about 1 ½ cups)
- 4-5 fresh sage leaves
- 1-2 fresh rosemary sprigs
- 3 cloves garlic minced
- 1 small onion diced (about 1 cup)
- ½ cup vegan cheese for garnish (optional)
- 1 cup cooked chickpeas about 1 can, drained and rinsed
- ½ cup farro cooked (or ¼ cup dry farro, cooked according to package directions)
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash and sliced fennel with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, or until tender and slightly caramelized.
- In a large pot over medium heat, add the remaining tablespoon of olive oil. Sauté the minced garlic, diced onion, sage leaves, and rosemary until fragrant and the onion is translucent, about 3–5 minutes.
- Pour in the vegetable broth and bring to a simmer. Add the roasted squash and fennel to the pot, stirring to combine. Simmer for an additional 10 minutes to let the flavors meld.
- Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup. Stir in the cooked chickpeas and farro, adjusting seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with vegan cheese if desired. Serve hot!
