Roasted Curried Fennel and Yellow Squash Soup - Seriously Soupy
I have maybe had a handful of experiences with the licorice-tasting vegetable better know as fennel. I'm pretty sure I've had a braised fennel something and I can vaguely recall a shaved fennel salad; but for the most part I haven't really eaten fennel and I definitely have never cooked with it. As a new ingredient for me, I wasn't really sure what flavors would work together and it would work as a soup. I read that roasting it was the way to go and I did so using olive oil and garlic. I also used some mild curry powder, tumeric, ginger and a pinch of paprika, along with a yellow squash and a little cream to complete the soup. And boy, oh boy was I shocked by this soup! This new flavorful combination blended really well together that was part creamy and smooth with a richness from the yellow squash and touch of the fennel's licorice-like flavors that ending up being the perfect light summer soup. Perhaps, this soup may just make a fennel fan out of me...
