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!