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–+ servings
Shallow bowl full of smooth squash and fennel soup, topped with yogurt and toasted pepitas

Winter Squash and Fennel Soup

Pumpkin, acorn squash, butternut, or your favorite winter squash pairs with fresh fennel and ras el hanout for a rich and warming soup.
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Course Soup
Makes 6 servings

Special Equipment

  • Dutch oven pot
  • Immersion blender (or regular blender as alternate)

Ingredients
  

  • 1 ½ to 2 pound whole squash OR 2 cups pumpkin puree (see note)
  • 2 Tbsp oil (any kind you like)
  • 1 medium sweet onion diced
  • 1 medium fennel bulb cored and diced, fronds removed
  • 4 cups chicken stock / broth (or veggie broth for vegan)
  • 1 tsp table salt
  • 1 tsp ras el hanout (see note)
  • ½ tsp ground black pepper
  • ½ tsp whole fennel seeds
  • Plain Greek yogurt for serving (omit for dairy-free / vegan)
  • ¼ cup Pepitas for garnish

Instructions
 

Roast squash (if not using purée):

  • This part can be done a day ahead and the puree stored in the fridge until soup time.
  • Preheat the oven to 350 F. Cover a baking sheet with aluminum foil.
  • Cut the squash in half (the easiest tool is a serrated pumpkin carving tool). Leave the seeds in, or remove them before cooking if you will use the seeds for planting or eating.
  • Place the squash cut-side-down on the prepared baking sheet. Bake for 50 to 60 minutes or until very soft.
  • Set aside to cool. Once the squash is cool enough to handle, remove the seeds (discard or compost them) and scoop the flesh into a bowl. Set aside or refrigerate (covered) until ready to add to the soup.
  • The peels can be added to a broth bag, composted, or discarded.

Make soup:

  • In a large pot, add oil over medium heat.
  • Add the diced onion and fennel to the oil. Sauté, stirring occasionally, for about 15-20 minutes until softened and golden brown. Let them brown a bit on the bottoms.
  • Stir in the salt, ras el hanout, black pepper, and fennel seeds. Cook for 1 minute.
  • Add the broth and the cooked squash to the pot. Stir.
  • Bring to a boil, then reduce the heat and simmer for about 10-15 minutes to let the flavors meld.
  • MEANWHILE, toast the pepitas, then set aside. (Dry frying pan on medium-low heat, stirring frequently, just until they smell toasty and the color starts to turn light brown - about 10-15 minutes)
  • Remove soup from the heat.
  • Use an immersion blender (or transfer to a stand blender in batches) to blend the soup until smooth and creamy.
  • Taste and stir in extra salt if needed. (Salt needs will vary depending on what broth you use)
  • Serve with a dollop of greek yogurt and a sprinkle of toasted pepitas.

Notes

You can use a whole winter squash of any type you like - pumpkin, acorn squash, butternut, etc.  Alternately, canned or homemade pumpkin puree are excellent options.  
Ras El Hanout is a spice blend - if you can't find it locally, here is a recipe to make it yourself.
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