Kabocha Squash and Fennel Soup

I love kabocha squash. I will go on record now saying it is the best squash, and I will defend it at all costs. It is rich, savory, and adds a wonderful creaminess when blended in this soup. It can honestly be used as a substitute for egg yolks because it gives that equivalent taste, texture, and color. This soup is a staple for me in the winter, and I will be a kabocha squash defender for life.


  • 1 Tbsp. olive oil
  • ½ onion, chopped
  • 2-4 cloves garlic, chopped
  • 1 bulb fennel, chopped
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 kabocha squash, peeled and chopped
  • Salt and pepper to taste
  • Sesame seeds (garnish)
  • Fennel greens, chopped (garnish)


  1. Heat the oil in a pot on the stove at medium heat
  2. Add the onion, garlic, and fennel to sauté
  3. Once the vegetables are soft, add the coriander, cumin, salt, and pepper
  4. After 2-3 minutes, add the spices and squash
  5. Stir to incorporate
  6. Cover vegetables with water and cover pot to bring soup to a boil
  7. Turn heat down to bring boil down to a simmer
  8. Simmer vegetables for 20 minutes or until they are fork-tender
  9. Blend soup with immersion blender
  10. Garnish with sesame seeds and fennel greens
  11. Serve with bread or crackers and enjoy

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