Squash Fennel Soup

April 12, 2016

Delicious heart-healthy vegetarian soup that starts on the barbeque! Ready in 45 minutes.

1/2 large Hubbard squash
1 tbsp olive oil
4 cups knorr veggie stockpot
1 bulb fennel chopped
5 small leeks chopped
2 apples chopped
2 star aniseed
2 bay leaves
1 cinnamon stick

Cut squash in half and throw on barbeque, skin facing up. Barbeque on low until tender. Remove skin and browned layer. Set aside. (Takes approximately 30 mins.) Throw fennel, leek, and apple in soup pot....
See the full directions on my site

Nutritions

Calories
248

Sodium
2944mg
122% DV

Fat
4g
6% DV

Protein
12g
24% DV

Carbs
54g
18% DV

Fiber
9g
37% DV