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Kabocha & Fennel Soup


  • Author: Lisa @ My Studio Kitchen
  • Prep Time: 40
  • Cook Time: 30
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Recipe adapted from “Sunday Suppers at Lucques” by Suzanne Goin.


Scale

Ingredients

  • 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

Instructions

  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.
  • Category: soup
  • Method: oven, stovetop
  • Cuisine: healthy

Keywords: kabocha, fennel, soup

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Introducing a collaboration between
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In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.

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