Red Kuri Squash and Fennel Soup with Savory Granola

A pureed roasted red kuri squash, fennel, apple and shallot soup topped with a savory, nutty granola.

For the Soup
1 medium red kuri squash
3 tablespoons extra-virgin olive oil
1 large fennel bulb, trimmed and chopped
1 red apple, cored and chopped
2 shallots, peeled and chopped
2 garlic cloves, peeled and minced
1 tsp. salt
1 tsp. black pepper
4 cups vegetable broth
1/3 cup heavy cream
Microgreens or fresh herbs for topping, if desired

For the Savory Granola
1 cup old-fashioned oats
1/2 cup shelled pistachios
1/2 cup shelled sunflower seeds
1/2 cup sliced almonds
1 tablespoon sesame seeds
1 tablespoon fennel seeds
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 cup extra-virgin olive oil
1 tablespoon agave nectar
1 egg white

View the full recipe at Floating Kitchen →