Name: Butternut Squash, Apple and Fennel Soup
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 Servings
Ingredients: 1-1/2 tbsp olive oil; 1-1/2 tbsp walnut oil, plus more for serving; 1 medium fennel bulb (stalks removed), chopped; 1 large yellow onion, minced; 1 large apple, peeled, cored, and chopped; 1 tbsp fresh garlic, minced; 4 cups roasted butternut squash (recipe below); 1/2 tsp dried thyme; 1/2 tsp ground sage; 3 cups unsalted or low-sodium vegetable stock; kosher salt and freshly-ground black pepper, to taste; optional garnish: chopped walnuts; 2 butternut squash, peeled, cored, and chopped into 1-inch cubes; olive oil; kosher salt and freshly-ground black pepper