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Home » Kabocha Squash and Fennel Soup

Kabocha Squash and Fennel Soup

October 12, 2014 by mjskitchen Leave a Comment

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Kabocha Squash and Fennel Soup

Prep time:
Cook time:
Total time: 1.5 hours (includes roasting the squash)
Serves: Serves 4 to 6

A creamy soup made with sweet Kabocha squash and fennel. Turmeric and red chile powder are added to give it a little bit of a spicy kick.

Ingredients

Kabocha Squash
olive oil and salt (for roasting squash)
olive oil
onion
1 fennel bulb
ginger garlic paste
vegetable broth
turmeric
red chile powder
Salt to taste
rice vinegar
toasted pumpkin seeds

Instructions

View the full recipe at MJ’s Kitchen →

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Filed Under: Gluten-Free, Soups & Stews, Vegan Tagged With: fall, fennel, kabocha, squash, winter squash

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