Submitted by: Carrie
Here's a favorite fall soup recipe, the squash and fennel go very nicely together and it's very easy:
Sauté:
2 large onions, chopped
2 large cloves of garlic, minced
Add:
1 medium diced winter squash (any dark orange sweet squash variety)
About 4 cups vegetable broth
fennel seed, to taste
ground fennel, to taste
1 tsp basil
salt & pepper
Cook until the squash is tender. Puree. Add more broth as needed. You can also replace some of the broth with soy milk to make it creamier.
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