Nutritionist Maya Feller's Butternut Squash Soup

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Butternut Squash Soup

Serves 12, Prep time 20min, Cook time 30min


  • 1 tbsp olive oil
  • 2 tbsp curry powder
  • 1 tbsp cumin
  • 1 clove of garlic, minced
  • 1 bulb of fennel, diced
  • 1 butternut squash seeded and cubed
  • 2 1-inch nobs of garlic
  • 64 oz low sodium vegetable broth


  1. Add olive oil to a medium-sized stockpot, add curry and cumin. Cook 2-3 min, stirring often, and taking care not to burn the spices
  2. Add garlic and cook for an additional 3-5 min until translucent.
  3. Add fennel and stir to coat with spices, add squash and garlic then stir to combine.
  4. Add broth and rescue to a simmer. Cover and cook for 30min, reduce to low heat.
  5. Remove from heat and carefully blend with a stand mixer
  6. Enjoy with a heaping plate of greens

Recipe courtesy of Maya Feller