Roasted Curried Fennel and Yellow Squash Soup

Photo: Serena Norr

Ingredients

2 cups of water, approx

1 bulb large of fennel

1 yellow squash

drizzle of olive oil

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

of sea salt

For croutons, check out this recipe

3 Servings:

Preparation

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