Directions:
- Pour generous amount of olive oil to cover bottom of a stock pot.
- Add 1 Tbsp of Butter Spread (or 1/2 stick butter). Heat over low-medium heat.
- Add chopped onion. Cook until translucent.
- Clean fennel bulb and the fern (the fern is the top, finely-leafed portion of the fennel) under cold water and pat dry. Detach some fern from stems, discarding stems.
- Chop bulb, discarding tough outer layer. Add chopped fennel bulb to onion and continue to sauteé over low heat, stirring occasionally.
- Peel squash and cut into medium sized cubes.
- Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and sprinkle with pepper (use white pepper if available).
- Turn heat to medium, add 1 cup wine to onion and fennel; cook until alcohol “burns off”, approximately 5-10 minutes.
- Add carrot and squash to pot. Add chicken broth. Cover and bring to a slow boil.
- Mince several sage leaves and chop reserved fennel fern. Add to pot.
- Reduce to simmer, and cook until vegetables are very tender, 20-30 minutes.
- Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg, ginger, if preferred.
- Remove soup from heat and puree with hand mixer/blender (This is optional).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.71 Kcal (296 kJ) | ||
| Calories from fat | 12.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 2% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 74.06mg | 3% | |
| Potassium | 252.1mg | 5% | |
| Total Carbs | 8.62g | 3% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 33.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 51.61 Kcal (216 kJ) | ||
| Calories from fat | 9.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.05g | 2% | |
|---|---|---|---|
| Cholesterol | 2.79mg | 1% | |
| Sodium | 54.06mg | 3% | |
| Potassium | 184.02mg | 5% | |
| Total Carbs | 6.29g | 3% | |
| Sugars | 1.89g | 10% | |
| Dietary Fiber | 1.28g | 7% | |
| Protein | 0.68g | 2% | |
| Vitamin C | 7.6mg | 17% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.4mg | 3% | |
| Calcium | 24.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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