Kabocha Squash Soup with Roasted Fennel and Sage Oil

Kabocha Squash Soup with Roasted Fennel and Sage Oil

Serves 4-6

Ingredients

8 cups kabocha squash, peeled and cut into 1-inch cubes
1 cup yellow onion, roughly chopped
1 garlic clove, minced
1 tsp kosher salt
1 tbsp unsalted butter
2 tbsp olive oil, divided
32 oz vegetable stock

Roasted fennel:
1 fennel bulb, cut into thin wedges
1 tbsp olive oil
pinch kosher salt

Sage oil:
12-14 large sage leaves
1/2 cup olive oil

Method

Preheat oven to 400°F. Toss squash with 1 tablespoon olive oil, spread evenly onto a baking sheet in a single layer, and roast for about 25 minutes or until squash is soft and golden brown.

Meanwhile, in a large soup pot, heat butter and remaining olive oil over medium heat. Sauté onions until soft and translucent, about 8 minutes. Add garlic and cook for an additional 30 seconds, until just fragrant.

Add roasted squash and vegetable stock, bring to a boil, reduce heat, and simmer for about 15 minutes.

Transfer soup to a blender and blend on high until very smooth. Taste for seasoning.

To serve, garnish with 1 or 2 raosted fennel wedges and about 1 teaspoon sage oil.

Roasted fennel:

Preheat oven to 400°F.

Cut fennel bulb in half lengthwise, then cut each half into thin wedges, making sure to keep the core attached to the bottom. Toss fennel wedges with olive oil and a pinch of salt, then spread in an even single layer on a baking sheet. Bake for about 20 minutes or until tender and deeply golden brown.

Sage oil:

Heat olive oil in a small saucepan or skillet on medium heat. When the oil is hot, add the sage leaves and immediately remove from heat. Allow the oil to sit for about 20 minutes. Transfer the oil and leaves to a blender and blend until smooth. Transfer to a small pitcher or jar.