How do you make a Curried Squash and Fennel Soup?!

Question: How do you make a Curried Squash and Fennel Soup?

I do it similar to the first person but you can saute the fennel and chopped squash in the pot, I use rice as my thickener most times, once the veg along with ginger, garlic and onions have caramelized I add the spices, toast them for 5 minutes to intensify the flavours, I use broth either a light chicken one or a pure veggie one, simmer until the rice is cooked and veg are soft, I removed about 1-2 cups and puree the rest add the reserved back for texture, if you want this is fine or puree the whole pot, then add some fennel tops and diced squash as your garnish, dairy is fine to mellow it out, cream or yougart, I sometimes use a richer Greek one, and pumpkin seeds make a nice decoration for a garnish if you have a smooth soup too. Season to taste, I find a dash of salt and pepper (white) is fine, even a bit of sugar to perk up the flavours.

This not a real recipe but something I've done. Preheat the oven to 375 degrees. Peel and cut a whole butternut squash in 1 or 2 inch pieces. Place in small roasting pan. Toss with a tablespoon of olive oil and some chopped garlic, if you like garlic. Roast in preheated oven until very soft, In the meantime, clean and slice up 2-4 leaks and saute in 1 tablespoon of butter until very soft. Combine 1 tablespoon curry powder (hot or mild your choice) 2 teaspoons cumin, 1 teaspoon Cinnamon and the cooked squash and leaks in a food processor or blender and puree until well mixed and pureed. You may have to add some milk or heavy cream to make a smoother puree. You can do this up to 2 days ahead of time and refrigerate. Return the squash/leek mixture to a sauce pan adding an additional cup of heavy cream, milk or low salt vegetable or chicken broth to thin the soup out. Simmer until hot, add additional liquid if needed.

You can also add 1 8 oz. container of plain yogurt to the original puree mixture instead of of the cream, milk etc. Then thin with low salt broth when heating or reheating. The squash can be boiled until very soft instead to roasted, but the flavor is much better roasted.

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