Roasted Curried Fennel and Yellow Squash Soup


2 cups of water, approx
1/4 cup of cream, optional
2 tablespoons of garlic, chopped up
1 tablespoon of cumin, approx
1 tablespoon of curry, approx
1 tablespoon of ginger, approx
1 pinch of paprika, use your judgement
For croutons, check out this recipe
3 Servings:


Pre-heat the oven to 350 degrees. Chop up the fennel stalks and bulb and place them on a baking sheet or a piece of aluminum foil. Chop up the garlic and add it to the fennel, along with some olive oil and salt. Let roast for 25 minutes, checking on the fennel periodically. Add water to a medium-sized pot and let boil. Chop up the squash and add to the boiling water. Check on the fennel and add it to the pot. Make sure the flame is on low. Add the seasonings (tumeric, curry, paprika and cumin), along with the cream. Stir and cover the pot. Let cook for another 15 minutes. Turn off flame or remove and taste. When


10 servings


Friday, August 20, 2010 - 6:36pm


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