Lentil, Fennel and Butternut Squash Soup

  • 1 small fennel bulb
  • 4 TB extra virgin olive oil
  • 1 onion, diced
  • 2 medium garlic cloves, minced
  • 1 cup lentils
  • 1 tsp ground fennel seeds
  • 4 cups vegetable stock
  • Sea salt to taste
  • ½ lb butternut squash, peeled and diced
  • Freshly ground pepper


Trim the stalks, outer layer and core of the fennel bulb reserving the fronds.  Dice the remaining fennel bulb and finely chop the fronds.  Heat the olive oil in a soup pot and add the chopped onion and minced garlic. Saute over medium heat for about 10 minutes, stirring occasionally.  Add the diced fennel and cook for another 5 minutes.  Add the lentils, ground fennel seeds, vegetable stock and salt to taste.  Bring to a boil, lower heat to a simmer and cook, partially covered, for 30 minutes.  Add the diced squash and cook for an additional 20 minutes or until the squash and lentils are tender.  Stir the chopped fennel fronds into the soup during the last few minutes of cooking along with a few grinds of black pepper.