What a perfect for the fall season. My girlfriend and I made this delicious soup last week following this recipe. The only thing we did differently (as suggested by my gf) was roasting the butternut squash and fennel in the oven (375 for 30 mins) prior to letting those two ingredients simmer in the broth. Roasting definitely gives a slightly more robust flavor.
Oh, we also complimented the soup with a crunchy slice of French baguette toasted with grated Ramano, Parmesan, and garlic.
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