Active time: 25 mins.
Total time: 50 mins.
-1.5 lbs. Red Kuri squash (3 cups), peeled & cut into 1” cubes
-1/2 medium onion, coarsely chopped
-1 bay leaf
-3 cups water
-1 medium fennel bulb, cored & cut into thin wedges
-1 T. extra-virgin olive oil, plus more for drizzling
-salt & freshly ground black pepper, to taste
-1 T. unsalted butter
-chopped & toasted pecans, for topping
-small marjoram leaves, for garnish
Preheat oven to 375°. In a large saucepan, combine the
cubed squash, chopped onion, bay leaf and 3 cups of
water. Bring to a boil over high heat. Cover and simmer
over low heat until the squash is tender, about 20 mins.
Meanwhile, on a large rimmed baking sheet, toss the
fennel wedges with 1 tablespoon of olive oil. Season with
salt and pepper and toss well. Roast for about 25 mins.
until the fennel is tender and starting to brown.
Discard the bay leaf from the soup. Working in batches,
puree the soup in a blender. Return the soup to the
saucepan and warm over low heat. Stir in the butter and
season the soup with salt and pepper.
Ladle the soup into bowls and garnish with the roasted
fennel, pecans, marjoram leaves and a drizzle of olive oil.
Adapted from Alice Waters via Food & Wine