Cozy Squash, Apple, and Fennel Soup

We're coming into soup season! And this cozy squash, apple, and fennel soup is everything that makes autumn awesome!

It’s difficult to mess up a soup recipe unless you throw some strong flavors in like olives or things that just don’t taste good when simmered like cucumbers or eggplant. But other than that, soup is easy-peasy.

You most likely already have some veggies in your kitchen (like carrots, celery, broccoli, kale, chard, squash, mushrooms) that can be chopped up and tossed into a pot of warm water. Once it has come to a boil and simmered, you can leave it chunky, or you can blend up for a smooth puree. Either way, you’ve got a nice warm meal all in one pot. It is the cheapest and quickest way to make a meal for a large group or for multiple personal servings over and over.

Lastly, don’t get caught up with ingredients or quantities. Just get creative and have fun with new items (like squash instead of white potatoes) and try planning with different amounts, add a tablespoon instead of a teaspoon if it’s an herb that you really like!

Also, soups freeze really well. So, toss out those cans of Campbell’s and turn your pot on!


Cozy Squash, Apple, and Fennel Soup

Prep Time
Total Time


  • 2 cups vegetable broth or herbed water (thyme, bay leaf, basil, & cracked peppercorns: use a sachet if peppercorns are not cracked)
  • 2 cups water
  • 1 large butternut squash, peeled and cubed
  • 2 apples, peeled, cored, and chopped
  • 2 stalks celery chopped
  • 1 small onion, thinly sliced
  • 1 cup chopped fennel (or 1 medium fennel)
  • 1 bay leaf
  • 1⁄4 teaspoon dried thyme leaves
  • 1⁄8 teaspoon ground nutmeg
  • 6 peppercorns
  • 1⁄2 teaspoon ginger
  • 1⁄2 teaspoon cinnamon
  • 1 tablespoon olive oil


1. Preheat oven to 350F. Place squash on baking sheet and bake for 30 minutes. Remove from oven and move around and add fennel slices to the tray and bake for another 15–20 minutes, remove from oven to cool.

2. In a large pot, sauté onions, celery, and apples in olive oil until just tender. Combine with broth or herbed water.

3. Bring to a boil. Add ginger and cinnamon. Reduce heat and simmer, covered, 20 minutes.

4. Combine squash and fennel with the apple broth and continue to simmer for another 10 minutes.

5. Strain soup, reserving liquid. Remove bay leaf from the apple-vegetable mixture in strainer.

6. In blender or food processor, puree mixture; add reserved liquid and blend well. Reheat soup, if necessary, ladle soup into soup bowls and serve.

Delicious Knowledge by Marni

Fennel is a unique ingredient. When it is roasted with squash and paired with apple, it gives this soup a natural sweetness along with a distinct flavor. Fennel is also excellent for digestion, especially when it is combined with other warming herbs like ginger and cinnamon.


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