Butternut Squash, Sweet Potato & Fennel Soup

I have a serious thing for butternut squash. I would call it a problem if it weren’t for the fact that it’s a healthy obsession to have.  Last weekend I made this butternut squash soup that tastes so rich and satisfying that it sets a new standard for “health food”.

As a bonus, my one year old also gobbled it up and, besides the tedious vegetable chopping, the rest of the process is pretty hands-off – perfect for a weekend afternoon.

Butternut Squash, Sweet Potato & Fennel Soup
2 medium buttnernut squash, peeled, seeded and cubed
2 small or 1 large sweet potato, peeled and cubed
1 bulb fennel, chopped
3 cloves garlic
1/2 onion, chopped
2-3 Tbsp olive oil
4 C low sodium vegetable stock
2 Tbsp sherry
1/2 C half & half (optional)
2 sprigs thyme
kosher salt, to taste
cracked black pepper

Optional toppings:
dried cherries
pepitas
pancetta

Trim and chop squash, sweet potato, fennel and onion. Place vegetables, plus peeled garlic and thyme sprigs, on cookie sheets and toss with olive, salt and pepper until lightly and evenly coated. Roast vegetables at 400 for 40 minutes, removing part way through to flip for even browning.

Transfer half of roasted vegetables to a food processor or blender.  Begin pulsing the food processor and slowly incorporate two cups of vegetable stock, processing until mixture is smooth. Scrape into a Dutch oven or stock pot. Move the other half of vegetables into the food processor and repeat process of incorporating stock.  Add in sherry and puree until smooth.  Transfer second batch to the Dutch oven.

Heat puree over medium-low heat.  Season with salt to taste and stir in half and half if desired. Let soup simmer for at least 30 minutes.

Serve with pepitas, dried cherries and pancetta if desired.