Pumpkin Pear Fennel Soup

[tattooedmeegs]

Since TMM asked:

1. Trim the root ends and most of the green from 2 medium leeks. Slit them down their length, rinse well under cold water, and thinly slice. Put them in a strainer and rinse again.

2. Peel 1 medium acorn squash or butternut squash. Cut in half, scrape out the seeds, and cut into 1-inch chunks.

3. Peel, core, and chop 2 large Bartlett or Anjou pears.

4. Grind or coarsely chop 1-1/2 tsps. fennel seed.

5. Place 2 tbsps. butter in a stockpot over medium heat. Add the leeks and sauté until softened, about 3-4 minutes.

4. Add the squash, the pears, ~ 2 Tbsp ginger paste (or 1 in fresh ginger diced), the fennel seed, 3.5 cups chicken or veggie broth, and 3/4 cup of water to the stockpot. Increase the heat until the liquid boils, then reduce the heat so it simmers. Cook until the vegetables are soft, about 25 minutes.

5. Puree the soup until it is smooth. If it is too thick, thin it with either apple cider or water. Season with salt and pepper to taste.


So good! I make double batches and freeze half.