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Kabocha & Fennel Soup

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  • Author: Lisa @ My Studio Kitchen
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


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 11/2 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


  1. Preheat oven to 400º.
  2. Make easy vegetable stock.
  3. 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.
  4. In a small pan, toast the fennel seeds for 3 minutes over low heat, then pound them with a mortar & pestle.
  5. 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.
  6. 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.
  7. 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.
  8. Taste and add additional salt and pepper.
  • Prep Time: 40
  • Cook Time: 30
  • Category: soup
  • Method: oven, stovetop
  • Cuisine: healthy
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