Recipe adapted from “Sunday Suppers at Lucques” by Suzanne Goin.
- 1 medium kabocha squash, approximately 2 pounds
- 2 bulbs fennel
- 4 tablespoons olive oil
- 1 large onion, diced
- 2 teaspoons fennel seeds
- 4 tablespoons butter
- 1 tablespoon fresh thyme leaves or 1–1/2 teaspoons dried thyme
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
- 3/4 cup sherry, Madiera or dry white vermouth
- 8 cups easy vegetable stock or store bought stock
- 1/2 cup toasted pecans or
- 1/2 cup Pecorano Romano cheese, shaved thinly
- Salt and freshly ground pepper
- Preheat oven to 400º.
- Make easy vegetable stock.
- Cut squash in half, remove seeds and stings, then slice into 1-inch thick wedges. Cut fennel in half lengthwise then cut each half into 3-4 wedges. Toss with olive oil, 1 teaspoon salt and a few grinds of pepper. Place on a sheet pan in a single layer then roast for 35 minutes until the vegetables start to caramelize around the edges. When done, cool slightly then cut skin off squash before proceeding.
- In a small pan, toast the fennel seeds for 3 minutes over low heat, then pound them with a mortar & pestle.
- Heat a large soup pan, add butter and when it is melted add onions, fennel, thyme, red pepper flakes, the bay leaf, a teaspoon of salt and a healthy dose of pepper. Sauté for 10-15 minutes over medium heat.
- Add the squash and fennel, stir all ingredients together then turn heat to high. Add Sherry and let it cook for 2 minutes then add stock, bring to a boil then reduce heat and simmer for 20 minutes.
- Let the soup cool for a few minutes then strain. Place a large scoop of vegetables into a blender along with 1/2 cup of the liquid and blend on high for 45 seconds until very smooth. Place into a sauce pan then repeat 2-3 more times with remaining ingredients.
- Taste and add additional salt and pepper.
- Prep Time: 40
- Cook Time: 30
- Category: soup
- Method: oven, stovetop
- Cuisine: healthy
Keywords: kabocha, fennel, soup