This soup is my version of the one found here.
Red Kuri squash isn't as easy to find as I'd hoped when given one 2 years ago, so I've suggested some substitutes below in the ingredients list.
1.5 lbs of red kuri squash (substitutes include butternut, kabocha, hubbard, buttercup), chopped into 1-inch size pieces
1 onion, sweet yellow or Vidalia, coarsely chopped
2 bay leaves
1 fennel bulb, cut into small but roasting-friendly pieces
1 tablespoon olive oil, for roasting (EVOO works fine here)
Extra-virgin olive oil, quality, for drizzling
Pecans, toasted (or raw, then toast according to this recipe)
Marjoram, dried - toss fennel with some, but also rub some between palms and sprinkle on finished soup
1-2 tablespoons of unsalted butter
Build the soup and any of your modifications in two parts.
Part 1 is the base, which is the squash, onion, bay leaf, and water, in a proper soup pot.
- Bring the squash, onion, bay leaf, and 3 cups of water to a boil, then cover and simmer for over 20 minutes until the squash is done and tender.
- when done, pull the bay leaves, then blend and add back to the pot. Stir in the butter. Season with salt and pepper.
Part 2 is the toppings: toasted pecans, roasted fennel, rubbed dried marjoram leaves. This part can be done while Part 1 simmers.
-preheat oven to 375. Toss fennel with olive oil and marjoram, salt and pepper. Roast. Add pecans for the last 5 minutes or less.
Ladle into bowls, top with Part 2, including additional rubbed marjoram leaves, then drizzle extra-virgin olive oil.