Roasted Curried Fennel And Yellow Squash Soup Recipe

Name: Roasted Curried Fennel And Yellow Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water approx; 1 bulb fennel large of; 1 yellow squash; olive oil drizzle of; 1/4 cup cream optional; 2 tablespoons garlic chopped up; 1 tablespoon cumin approx; 1 tablespoon curry approx; 1 tablespoon ginger approx; 1 pinch paprika use your judgement; sea salt

Servings: persons

2 cups water approx
1 bulb fennel large of
1 yellow squash
olive oil drizzle of
1/4 cup cream optional
2 tablespoons garlic chopped up
1 tablespoon cumin approx
1 tablespoon curry approx
1 tablespoon ginger approx
1 pinch paprika use your judgement
sea salt

1
Pre-heat the oven to 350 degrees.
2
Chop up the fennel stalks and bulb and place them on a baking sheet or a piece of aluminum foil.
3
Chop up the garlic and add it to the fennel, along with some olive oil and salt.
4
Let roast for 25 minutes, checking on the fennel periodically.
5
Add water to a medium-sized pot and let boil.
6
Chop up the squash and add to the boiling water.
7
Check on the fennel and add it to the pot.
8
Make sure the flame is on low.
9
Add the seasonings (tumeric, curry, paprika and cumin), along with the cream.
10
Stir and cover the pot.
11
Let cook for another 15 minutes.
12
Turn off flame or remove and taste.
13
When

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups water approx, 1 bulb fennel large of, 1 yellow squash, olive oil drizzle of, and more.

Yes, Roasted Curried Fennel And Yellow Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Curried Fennel And Yellow Squash Soup

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