Fennel & Squash Soup
Recipe by Local Roots recipe contributor, Netanya Rommel, @netanyar
Ingredients:
1 Kabocha Squash
1 Onion, diced
3 Cloves of garlic, minced
3 baby fennel, diced
4 cups chicken or veggie broth
Salt & pepper, to taste
Olive Oil
Directions: Preheat oven to 400 degrees. Cut squash in half and rub with olive oil, salt and pepper. Roast in the oven for 30 minutes, or until tender. Once done scoop out seeds and discard. Scoop out rest of squash and place in a bowl. Set aside.
In a large pot or dutch oven, heat up some olive oil. When the oil is hot, add onions and cook until translucent. Season generously with salt and pepper. Add garlic and baby fennel. Cook until tender. Add in squash and broth. Bring to a boil and simmer for 20 minutes. Puree soup in a blender or use an immersion blender. Season with salt and pepper. Drizzle with a little of olive oil for serving.
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