KABOCHA SQUASH & FENNEL SOUP
inspired by Sunday Suppers at
Lucques by Suzanne Goin
Lucques by Suzanne Goin
serves 8
ingredients
3-4 pounds kabocha or
butternut squash, 2-3 squashes
butternut squash, 2-3 squashes
4 fennel bulbs, trimmed
and sliced
and sliced
6 T. extra virgin olive
oil
oil
2 cups of sliced onion
2 t. fennel seeds
1 T. thyme, sage or
rosemary, chopped
rosemary, chopped
1 cup dry white wine
8 cups of vegetable stock
or water, more or less depending on desired thickness
or water, more or less depending on desired thickness
1 t. cayenne pepper,
optional
optional
toasted pepitas or
pumpkin seeds for garnish, optional
pumpkin seeds for garnish, optional
fresh herbs for garnish,
optional
optional
salt & pepper
to prepare squash: Cut squash in half and scoop out seeds. Place on a cookie sheet, covered with tinfoil,
cut side up. Drizzle squash with olive
oil and season with salt and pepper.
Roast in a 400 degree oven for 35-40 minutes, until tender. Let cool slightly. Once cool enough to handle, peel squash and
roughly chop in cubes. Reserve.
cut side up. Drizzle squash with olive
oil and season with salt and pepper.
Roast in a 400 degree oven for 35-40 minutes, until tender. Let cool slightly. Once cool enough to handle, peel squash and
roughly chop in cubes. Reserve.
to make soup:
Heat olive oil in a large
stock pot over medium-high heat. Add
onion, fennel and fennel seeds. Season
with salt and pepper and reduce heat to medium-low. Cook for 10-15 minutes until vegetables are
cooked and lightly browning. Add herbs
and sauté for a couple of more minutes.
Add white wine and bring to a boil.
Cook for a couple of minutes, until wine has slightly reduced. Add roasted squash and vegetable stock or
water. Stock should cover the vegetables
by 2-3 inches. Bring to a boil, cover
and reduce to a simmer. Cook for 30
minutes. Blend soup with an immersion
blender until smooth, adding more water or stock, if necessary. Season with salt, pepper, cayenne and any
other desired spices (e.g. ginger or cumin).
Heat olive oil in a large
stock pot over medium-high heat. Add
onion, fennel and fennel seeds. Season
with salt and pepper and reduce heat to medium-low. Cook for 10-15 minutes until vegetables are
cooked and lightly browning. Add herbs
and sauté for a couple of more minutes.
Add white wine and bring to a boil.
Cook for a couple of minutes, until wine has slightly reduced. Add roasted squash and vegetable stock or
water. Stock should cover the vegetables
by 2-3 inches. Bring to a boil, cover
and reduce to a simmer. Cook for 30
minutes. Blend soup with an immersion
blender until smooth, adding more water or stock, if necessary. Season with salt, pepper, cayenne and any
other desired spices (e.g. ginger or cumin).
to serve: Ladle soup into bowls and garnish with toasted
seeds or nuts and fresh herbs.
seeds or nuts and fresh herbs.
tips: Squash can be roasted 1-2 days in advance and
refrigerated. Vegetables and herbs can
be chopped 1-2 days in advance and refrigerated. Soup can be made 1-2 days in advance and refrigerated. Soup can be frozen 3 months in advance; thaw
in refrigerator overnight, or on the countertop. This soup method can be used with any
vegetable or bean (e.g. white beans, English peas, tomatoes & more);
celery, onion, leeks and garlic can all be used as the aromatic base. This soup also makes a great hors d’oeuvres
served in shot glasses or small mason jars.
refrigerated. Vegetables and herbs can
be chopped 1-2 days in advance and refrigerated. Soup can be made 1-2 days in advance and refrigerated. Soup can be frozen 3 months in advance; thaw
in refrigerator overnight, or on the countertop. This soup method can be used with any
vegetable or bean (e.g. white beans, English peas, tomatoes & more);
celery, onion, leeks and garlic can all be used as the aromatic base. This soup also makes a great hors d’oeuvres
served in shot glasses or small mason jars.
