Kabocha Squash and Fennel Soup

4.97 | 31 reviews

This kabocha squash and fennel soup is everything I want in a bowl – roasted and sautéed vegetables, fresh herbs, chickpeas, farro, and a touch of cream for a rich, cozy soup that basically defines soup season.

Prep Time 30

Cook Time 1

Total Time 1 30

Course Main Course, Soup

Cuisine American

The time has come — it’s finally soup season, and this soup is INSANE. Probably the best soup I’ve ever made, but at least the best soup I’ve made this season. This Kabocha Squash and Fennel Soup uses everything I love about fall to create a rich, filling, and good-for-you meal. It builds flavor in every step, which is what I absolutely love about cooking.

Besides the aforementioned kabocha squash and fennel (each prepared two ways, charred and sautéed), this soup has a bit of sage and rosemary for some classic Thanksgiving flavors, red pepper flakes for heat, and chickpeas and farro for some added body. A touch of heavy cream at the end gives this soup it’s amazing texture, but you’ll just have to make it for yourself to see what all the hype is about.








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