• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • COMFORT FOOD
  • PASTA
  • ONE POT
  • ASIAN
    • JAPANESE
    • FILIPINO
    • CHINESE
  • TOFU
  • SOUP
  • RAMEN
  • MUSHROOMS

Make Pure Thy Heart logo

menu icon
go to homepage
  • COMFORT FOOD
  • PASTA
  • ONE POT
  • ASIAN
    • JAPANESE
    • FILIPINO
    • CHINESE
  • TOFU
  • SOUP
  • RAMEN
  • MUSHROOMS
search icon
Homepage link
  • COMFORT FOOD
  • PASTA
  • ONE POT
  • ASIAN
    • JAPANESE
    • FILIPINO
    • CHINESE
  • TOFU
  • SOUP
  • RAMEN
  • MUSHROOMS
×
Home

Published: Nov 1, 2024 by makepurethyheart · This post may contain affiliate links ·

Justine Doiron Inspired Squash & Fennel Soup (vegan)

Jump to Recipe Print Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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 (VEGAN)

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.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Soup
Cuisine American
Servings 5

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!
Keyword butternut squash, fennel, sage, soup

  • Crispy Sticky Orange Tofu Better Than Takeout
  • shuizhu-tofu-13
    13 Irresistible Vegan Sichuan Tofu Recipes That Bring the Heat
  • Vegetable Tikka Masala Soup with Maya Kaimal’s Bold Indian Flavors
  • Vegan Phyllo Dough Vegetable Pot Pie

About makepurethyheart

Primary Sidebar

Hello and Welcome! I’am Paolo Peralta your online personal vegan chef and mindfulness coach. Join me as we explore easy healthy recipes and mindful insights. Discoveries await in every nook and cranny of your pantry and psyche. Let’s get mindful in the Kitchen & Everywhere.

Search

Trending Recipes

  • Crispy Sticky Orange Tofu Better Than Takeout
  • Easy Vietnamese Tomato Tofu Recipe (Vegan)
  • shuizhu-tofu-13
    13 Irresistible Vegan Sichuan Tofu Recipes That Bring the Heat
  • Vietnamese Vermicelli Noodle Bowl (Bun Ga Nuong) – Vegan Style!
  • https://www.facebook.com/ideallyvegan/
  • https://www.instagram.com/makepurethyheart/?hl=en
  • https://www.tiktok.com/@makepurethyheart
  • https://mobile.twitter.com/mkprthyhrt
  • https://www.youtube.com/channel/UCXqX0JHS50TTTGNHK-6sz0Q

Footer

↑ back to top

About

Hello and Welcome! I’am Paolo Peralta your online personal vegan chef and mindfulness coach. Join me as we explore easy healthy recipes and mindful insights. Discoveries await in every nook and cranny of your pantry and psyche. Let’s get mindful in the Kitchen & Everywhere.

More Recipes

  • Vegan Catering
  • Comfort Food
  • Pasta
  • Noodles

Copyright © 2023 Make Pure Thy Heart