November 24, 2024
Let’s face it, squash of any kind can be intimidating to cut up, especially if your knives haven’t been sharpened recently. Fear not, you can still cook any sort of squash super simply and risk-free if you just stab it a few times with a pairing knife and roast it whole in the oven. It comes out creamy and delicious. I create a steamy situation of sorts by adding water to the pan and covering it tightly with aluminum foil. Then I put the whole kit and caboodle in the oven and let it cook while I either a) take a shower b) check email (code for online shopping) or c) get distracted on Instagram. Needless to say with any of these activities in play my first move is always to set the alarm on my phone.
This squash soup, infused with warm spices and aromatic fennel, is a cozy bowl of comfort perfect for fall! The rich flavors of honeynut (or kabocha) squash blend beautifully with ras el hanout, while a hint of fennel adds a unique twist.
Ras el hanout is a warm, aromatic spice blend commonly used in North African cooking, especially Moroccan cuisine. Translating to “top of the shop,” it’s a premium mix of spices traditionally created from a variety of the best spices a seller has on hand. Each blend is unique, but it typically includes a mix of warming spices like cinnamon, cumin, coriander, ginger, turmeric, and cardamom. It is a delicious addition to soups, stews, roasted vegetables, and even marinades. It adds a depth of flavor that’s both savory and subtly sweet, perfect for enhancing fall dishes.
Topped with a drizzle of high-quality olive oil, fennel fronds, and crispy roasted seeds, this creamless creamy soup is an ideal way to savor the season. It’s also so easy to prepare and make in advance. Don’t think that I didn’t make a video of this soup for selfish reasons as it now is in my freezer and will be thawed out Thanksgiving morning to start our turkey day meal.
1 cup water
2 tablespoons olive oil
1 medium yellow onion, diced
2 small fennel bulbs, diced. Reserve any fronds for garnish
1 quart chicken stock (or vegetable stock for a vegetarian option)
1 tsp. Diamond Chrystal kosher salt
1/2 tsp freshly cracked black pepper
1 tsp. ras el hanout
1/2 tsp. fennel pollen or fennel seeds
2 Tbsp. cold butter
Extra virgin olive oil, for garnish
Toasted pepitas (see instructions below) or fennel fronds, finely chopped, for garnish
Preheat the oven to 350°F (190°C). Pierce the whole squash a few times with a knife and place it on a baking sheet. Add 1 cup of water to the pan, cover to seal with aluminum foil, and bake for about 40 minutes, or until the squash is soft to the touch. Set aside to cool. Once the squash is cool enough to handle, cut it in half, remove the seeds (save them for garnish if desired), and scoop the flesh into a bowl.
In a large pot, add olive oil over medium heat. Add the diced onion and fennel, and sauté until golden brown, about 10-12 minutes. You want to develop color here which will make the soup extra tasty. Add the salt, pepper, ras el hanout and fennel pollen (or seeds), stirring until fragrant, about 1 minute. Add the chicken (or vegetable) stock and the cooked squash to the pot. Bring to a boil, then reduce the heat and simmer to let the flavors meld. Taste for extra seasoning. Use an immersion blender (or transfer to a stand blender in batches) to blend the soup with the cold butter until smooth and creamy. Taste again. Ladle the soup into bowls, drizzle with extra virgin olive oil, and sprinkle with fresh fronds and toasted pepitas if using.
Tip: For a crunchy garnish, save the squash seeds or buy raw pepitas and toast them on your stovetop. If using the seeds from the squash first rinse and pat dry. In a large frying pan add 1 tablespoon olive oil to the seeds and roast until fragrant and golden in color. Pour seeds on a plate lined with a paper towel and season with sea salt and Piment d’Espelette or Aleppo pepper.
