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.



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





