This is my favorite version of the classic fall squash soup. Kabocha is a Japanese variety of squash, now available at most markets. It is squat and green and delicious. Squash or pumpkin soups tend to work well with an added flavor, like apple or, in this case, fennel.
This recipe is adapted from Suzanne Goin’s soup in Sunday Suppers at Lucques. It takes a little time and effort to prepare but in the end, it is well worth it.
Prep time: 20 minutes
(Does not include garnishes):