This is an adaptation of an Alice Waters recipe from Food and Wine (Feb 2012). It is simple and delicious. No cream added or needed.The roasted fennel has a nice mellow flavor and melds perfectly with the squash. This sunset reminds me of the color of the soup. Picture was taken in Oregon along the coastal horizon. This soup can be refrigerated overnight. Reheat gently.
1 1/2 pounds butternut squash (cut lengthwise)remove seeds and pulp
1/2 medium onion, (Coarsely chopped)
1 bay leaf
1 medium fennel bulb, cored and cut into thin wedges
1 tablespoon extra-virgin olive oil
Sat and pepper to taste
3 cups filtered water
1 bay leaf
Chopped toasted pecans and thyme leaves for garnish
Preheat oven to 375°. Roast squash on baking sheet cut side up, sprinkle with olive oil roast approx 35 to 45 minutes till slightly caramelized. Cool, then scoop out flesh. At the same time roast the onions and fennel on baking sheet approx 25 minutes until slightly caramelized. Cool, add mixture to squash in heavy soup pot. Add 3 cups of water and 1 fresh bay leaf. Cook on low heat, gentle simmer for 20 minutes. Puree soup with immersion blender. Add salt and pepper to taste. Ladle soup into bowls. Garnish with the toasted pecan pieces and fresh thyme leaves. Enjoy!