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.
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- Black Bean Soup With Vegan Pimiento Cheese
- High Protein Black Bean & Lentil Soup
- 52 Clove Roasted Garlic Potato & Leek Soup Recipe
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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
1. Butternut Instead of Kabocha
Can’t find kabocha squash? Butternut squash is the perfect stand-in. It brings a slightly sweeter flavor and still delivers that creamy, velvety texture ideal for the base of the soup.
2. Coconut Milk Swirl
Not into cashew cream? A splash of full-fat coconut milk gives this fennel soup a tropical flair—plus it’s pantry-friendly and complements fennel beautifully.
3. Spice It Up Like a TikTok Trend
A dash of red pepper flakes gives this cozy recipe that viral TikTok - make edge. Justine Doiron fans will appreciate the kick—it’s the perfect winter soup that hugs back.
4. Add Crunch with a Feta Chip
Crumble a vegan feta chip on top for texture and tang—one of our favorite things about elevating soups into a whole course feel experience.
5. Protein Boost
Stir in some vegetarian proteins like cooked white beans or lentils for a heartier version, especially if you're turning this into a full meal.
- 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
Fennel Bulb → Celery + Leek Combo
If fennel isn’t in the cranny of your pantry, use a mix of celery and leeks. You’ll miss the anise note, but the aroma and flavor depth still shine.
Cashew Cream → Oat Cream or Silken Tofu
For special diets or nut allergies, swap cashew cream with unsweetened oat cream or blended silken tofu for that luscious finish.
Olive Oil → Vegan Butter
No olive oil? Vegan butter works wonderfully to sauté the aromatics and adds an extra cozy richness.
Red Pepper Flakes → Smoked Paprika
For warmth without heat, substitute red pepper flakes with smoked paprika—it brings a gentle smokiness that works beautifully with roasted squash.
Sage Leaves → Thyme or Rosemary
Fresh sage gives this soup a signature fall flavor, but thyme or rosemary also complement the squash and fennel profile if that’s what’s in your garden.
- 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
What makes this the best soup for winter?
The mix of kabocha squash, fennel bulb, warming spices, and creamy cashew base makes it the best soup to cozy up with during soup season—it's grounding, nourishing, and totally plant-based.
Can I make this gluten-free?
Absolutely. This recipe is naturally gluten free, making it suitable for special diets. Just make sure any toppings or sides you serve it with are also gluten-free.
Do I need a large Dutch oven?
A large Dutch oven helps distribute heat evenly (especially when working with dense squash), but any big pot will work. Just keep things at medium heat to avoid scorching the aromatics.
How do I get the best results when blending?
Let the soup cool slightly before transferring to a blender, or use an immersion blender directly in the pot. This prevents steam pressure buildup—a literal chemical reaction you want to avoid!
Can I meal prep this ahead of time?
Yes, it stores beautifully. In fact, the flavors deepen overnight. This is one of those easy healthy recipes that taste even better the next day.
Where's the best place to serve this soup?
Honestly? Curled up on the couch with a warm blanket. Or at a dinner table with loved ones. Either way, it’s the best place to enjoy this hug-in-a-bowl.Variations
- 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
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!
