1small butternut squashcut in half lengthwise, seeds removed.
1large or a few small beetshalved lengthwise
1large leektrimmed and halved lengthwise
1bulb fennelleafy top trimmed and halved lengthwise
32ozchicken stocksubstitute vegetable stock
1large clove garlicpeeled and smashed
1thumb sized piece of fresh gingerminced
2small white potatoespeeled and chopped
1/2tspfresh cracked black pepper
dill or fennel fronds
shredded Gruyere cheeseleave out for paleo/gluten free
homemade croutonsleave out for paleo/gluten free
Set oven to 375F
Coat the surface of a baking sheet with olive oil. Arrange the squash, beet, leek, fennel and shallots on the sheet and roast for about 40 minutes until the squash can be pierced easily with the tip of a sharp knife.
Remove the soft veggies from the pan and continue roasting anything that is not soft for another 20 minutes, or until softened.
Scoop the flesh from the squash and add to a heavy bottomed soup pot. Peel the skin from the beet, remove any tough outer leaves from the leek, and remove the core from the fennel. Give everything, including the shallots, a rough chop and add them to the pot.
Pour 3 cups of the stock into the pot, along with the garlic, ginger, potatoes, fennel seeds, salt and pepper. Bring everything up to a boil. then lower the heat and simmer, partially covered, for about 20-30 minutes.
Use an immersion blender to blend the contents of the pot smooth. Add the rest of the stock to thin the soup and bring back to a simmer. Taste and adjust the seasonings, and then serve hot, topped with croutons, grated Gruyere cheese, and a sprig of fennel or dill.
Other possible vegetables to use: carrots, rutabaga, onion, sweet potato, and parsnip.