Roasted Kabocha Squash & Fennel Soup

Roasted kabocha squash and Fennel soup.jpg

Hello, Soup Season! I’m kicking off one of my favorite times of year with this sweet, velvety soup. It has just the right amount of “savory”, too, so you’re kinda getting the best of both worlds.

When I first ventured to use fennel in a soup I thought “wait a second…”, but it turns out it works quite nicely! It gives a little bit of an earthy dimension that is rustic and satisfying.

I will definitely put this on my winter-entertaining menu! It’d make a great companion to a pork tenderloin or nice juicy steak!

Yield: 4-5

Roasted Kobocha Squash and Fennel Soup

prep time: 5 Mcook time: 35 Mtotal time: 40 M
Velvety, sweet and savory!


  • 1 small-medium kabocha squash, seeded and cubed with skin removed
  • 1 fennel bulb, thinly sliced
  • 1/2 white onion, roughly chopped
  • 2 tbsp coconut oil for roasting
  • 2 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp ginger
  • 1/4 tsp cinnamon, plus extra for garnish
  • 2 bay leaves
  • 3 cups bone broth
  • 1 cup coconut cream


How to cook Roasted Kobocha Squash and Fennel Soup

  1. Preheat oven to 425.
  2. Toss the fennel and squash with the coconut oil.
  3. Place on a parchment paper lined baking sheet and roast for 20 mnts.
  4. Combine all ingredients in an instant pot and set to manual for 12 mnts.
  5. Quick release pressure at the end of cycle.
  6. Use an immersion blender or a standing blender to puree.
  7. Garnish with fennel fronds and cinnamon.
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