1 fennel bulb
1 onion
1 large celery stalk
1 small squash
1 tbsp ( 15 mL) butter
2 cans ( 10 oz/284 mL) chicken broth, preferably salt-reduced, and 2 cups (500 mL) water, or 4-1/2 cups (1.12 L) chicken or vegetable bouillon
1/2 tsp ( 2 mL) salt (optional)

Cut fronds (feathery leaves) from fennel and save for garnish. Remove core from bulb. Thickly slice bulb and white parts of fronds. Coarsely chop onion and celery. Peel (see tip below), seed and cut fresh squash into cubes.

Heat butter in a large saucepan set over medium heat. Add onion and celery. Cook until onion has softened, about 5 minutes. Stir in fennel, squash and enough undiluted broth and water to cover vegetables. Bring to a boil. Then reduce heat, cover and simmer until vegetables are very tender, from 15 to 30 minutes.

Purée vegetables in several batches in a food processor. Return to saucepan. Stir in remaining liquid. Heat, stirring often, until hot. Add salt, if needed. Ladle soup into bowls, then float a small piece of frond on top. Soup will keep well, covered and refrigerated, for 3 days or freeze.