Butternut Squash & Fennel Root Soup

Ingredients

• 4 cups butternut squash ((prepare from scratch, or purchase pre-chopped))
• 2 cups fennel root (chopped)
• 1 cup onion (chopped)
• 1 tablespoon ghee
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1/4 teaspoon black pepper
• 4 cups water or vegetable broth
• 1/4 teaspoon Himalayan pink salt ((or to taste))
• 1/2 lime freshly squeezed

Instructions

1. 1

   --- Prepare the butternut squash ---

2. 2

   - Slice off the root end and the stem of the squash. - Slice the squash into two at the crease where it starts to curve, separating the straight part from the round part. - Working with the straight piece first, stand it upright and use your knife to slice off the skin, one strip at a time.- Work with the rounded piece next. Slice it in half again. Stand one end upright (with the seeds toward the cutting board) and use your knife to slice off the skin. Do the same with the other piece. - Remove the seeds using a large spoon, and compost or discard. - Chop the peeled butternut squash into 1-inch pieces, and set aside in a bowl until needed.

3. 3

   --- Prepare the fennel root ---

4. 4

   - Slice off the stalk. Save some of the fern-like leaves for garnish if it looks fresh and good. - Slice off the root end and remove the outer layer of the root if it looks damaged at all. - Slice the remaining root in half, and then into quarters. Slice out the core. - Chop the fennel into 1-inch pieces, and set aside in a bowl until needed.

5. 5

   --- Prepare the rest of the vegetables ---

6. 6

   Chop the onion into 1/2-inch pieces. Mince the garlic and ginger, or chop it in a mini food chopper. Set aside until needed.

7. 7

   --- Cook the soup ---

8. 8

   Heat ghee on medium heat. Add prepared garlic and ginger and sauté until lightly browned. Add black pepper and onion and sauté until lightly browned.

9. 9

   Add the butternut squash, fennel, water or vegetable stock, and the salt. Stir well and turn up the heat to high. Bring to a boil, and then reduce the heat to a simmer. Simmer for 20 minutes until the vegetables are soft.

10. 10

    Use an immersion blender to puree the soup until smooth and silky. Add fresh lime, taste, and adjust for salt. Add more lime if you like.