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Fennel + Delicata Squash Soup


I think my favorite thing about fall is soup. Actually, I know my favorite thing about fall is soup. There, I said it, loud and clear. Soup is my hero, soup is like a best friend you can call on whenever you’re in need. It’s capable of warming your heart and soothing your soul.

This Fennel and Delicata Squash Soup is the first of many soup recipes I’ll roll out this fall. It’s a one pot wonder and can easily be adapted to fit your slow-cooker needs {see recipe below for slow-cooker instructions}.

If you don’t have or can’t find delicata squash feel free to use butternut or acorn. Same goes for the kidney beans and collard greens, black beans, cannellini beans, spinach and kale are great subsitutes!! This pot of soup is so easy, so flexible. I think you’re gonna love it.

Fennel + Delicata Squash Soup


  • 5 cups of vegetable broth or filtered water
  • 2 delicata squashes, peeled, seeds removed + chopped
  • 2 cups cooked kidney beans
  • 3 – 4 collard green leaves, ribs removed + chopped
  • 1 fennel bulb, chopped {5 celery stalks can substitute}
  • 1 onion, chopped
  • 1 large shallot, diced
  • 3 garlic cloves, minced
  • 1 tablespoon extra virgin olive or coconut oil
  • 5 fresh sage leaves, chopped
  • 1/2 – 1 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon of dried parsley or a handful of fresh, chopped
  • generous pinch of ground celery seed
  • generous pinch of dried thyme
  • sea salt, to taste
  • coarse ground pepper, to taste

Heat a large sauce or soup pot over low heat. Add in the oil, onions, shallots and garlic; saute for about 5 – 10 minutes or until they become slightly translucent. Next add the sage, turmeric, paprika, parsley, celery seed, and thyme. Stir until the spices are blended well.

Add in the squash, fennel and broth. Simmer on low for about 30 – 45 minutes. Once the squash becomes tender add in the beans and collards greens, simmer then for only another 10 minutes or so on low and serve.

***To prepare in your slow cooker – combine all the ingredients, except the beans + collards and cook on low for 4 hours {or until all the veggies are tender}. Then add in the beans + collards and cook for about an hour. The soup will be ready when the collards are cooked through, bright green + wilted.

Enjoy friends!!


Saturday 12th of October 2013

looks absolutely délicieuse and will be on next weeks menu !

27 Vegetarian Soups + Stews | With Food + Love

Tuesday 8th of October 2013

[…] Autumn Delicata Squash + Fennel Soup by, With Food + Love […]

Jay Scott

Thursday 26th of September 2013

Squash and Kidney beans together? Wow. Two of my favorite foods. I'm going to have to try this one out - looks like a great fall recipe!


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