- Slice off the root end and the stem of the squash. - Slice the squash into two at the crease where it starts to curve, separating the straight part from the round part. - Working with the straight piece first, stand it upright and use your knife to slice off the skin, one strip at a time.- Work with the rounded piece next. Slice it in half. Place the first half cut-side-down and use your knife to slice off the skin. Do the same with the other half. - Remove the seeds using a large spoon, and compost or discard. - Chop the peeled butternut squash into 1-inch pieces, and set aside in a bowl until needed.
Prepare the fennel root
- Slice off the stalk. Save some of the fern-like leaves for garnish if it looks fresh and good. - Slice off the root end and remove the outer layer of the bulb if it looks damaged at all. - Slice the bulb in half, and then into quarters. Remove the core. - Chop the fennel into 1-inch pieces, and set aside in a bowl until needed.
Prepare the rest of the vegetables
Chop the onion into ½-inch pieces. Finely chop the garlic and ginger, or chop it in a mini food chopper. Set aside until needed.
Cook the soup
Heat ghee on medium heat. Add prepared garlic and ginger and sauté until lightly browned. Add black pepper and onion and sauté until lightly browned.
Add the butternut squash, fennel, water or vegetable stock, and the salt. Stir well and turn up the heat to high. Bring to a boil, and then reduce the heat to a simmer. Simmer for 20 minutes until the vegetables are soft.
Use an immersion blender to puree the soup until smooth and silky. Add fresh lime, taste, and adjust for salt. Add more lime if you like.
Notes
Sometimes fennel bulb is sold as anise. They are the same.For another variation of this soup, replace the butternut squash with cauliflower.