Pumpkin & Pomegranate

I know butternut squash is more of a Fall and Winter item, but I got 4 small bulbs of fennel in my CSA box on Tuesday and had to come up with something to put them into. I am not a huge fennel fan, licorice and I do not get along well and fennel’s anise flavor sometimes gets to me. I figured that if I was able to pair it with something more to my taste then I could easily use my produce. I do hate waste :-)

Luckily it was a success! M and I both thoroughly enjoyed it, and I have to say that it was perfect for the weather we have been having here in Seattle. It feels much more like Autumn than Summer. I am not complaining (as the weather is one of the main reasons why I moved here), but I did make a trip to my neighbor’s house (where I buy my eggs) and he was not pleased with the way the weather is treating his garden.

More on his absolutely incredible garden later…

Now for soup!

Fennel & Butternut Squash Soup

Ingredients:

• 1 T Extra Virgin Olive Oil
• 1  onion (I used a fresh onion from my CSA, but a sweet onion or red onion would work well)
• 2 Carrots
• 2 Stalks Celery
• 4 Fresh Sage Leaves
• 5 C. Butternut Squash Chunks
• 4 Small Fennel Bulbs, or 2 Large
• 3 C. Vegetable stock
• Salt to taste
• 1/2 C. Cashews (ground in blender or food processor)

Method:

1. Chop the onion, carrot, and celery and sauté in extra virgin olive oil over medium  heat in a heavy bottomed pot until the onions are translucent, and the carrots tender. Add Sage leaves.
2. Chop the butternut squash into chunks, the smaller you chop the more quickly it will cook. Add to the pot and sauté for 5 minutes.
3. Chop the Fennel bulb and add to the pot.  Sauté for a minute or two.
4. Add the vegetable broth, bring to a simmer and cook for another 5-10 minutes or until the squash is tender.
5. Using a hand blender pure´e (food processor will work as well) until the soup is creamy and uniform in texture.
6. Season with salt to taste.
7. Top each serving with 1-2 T ground cashews.