Fresh fennel fruit soup recipe

Ingredients

• 2 cups dried fresh fennel
• 1 butternut squash
• 2 pears
• 1½ cups unsweetened coconut milk
• 1 tsp pure vanilla extract
• ½ tsp ground cinnamon
• 6 orange slices (for garnish)
• 2 sprigs fresh mint (for garnish)

1. Separately juice the squash and pears to get ½ cup of squash juice, ¾ cup of squash pulp, and ½ cup of pear juice.
2. In a medium saucepan, combine the fennel, juices, pulp, coconut milk, vanilla extract, and cinnamon.
3. Bring to a boil over high heat.
4. Reduce the heat to medium-low, and simmer uncovered for 4 to 6 minutes.
5. Serve hot or cold, garnished with the orange slices and mint sprigs, if desired.