Squash Soup is a Fall Favorite! View below for a nice spin on this fall clas­sic dish.
 
You’ll need:
  • 1 1/2 pounds red kuri or but­ter­nut squash, peeled and cut into 1-inch cubes (3 cups)
  • 1/2 medium onion, coarsely chopped
  • 1 bay leaf
  • 1 medium fen­nel bulb, cored and cut into thin wedges
  • 1 table­spoon extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • 1 table­spoon unsalted butter
  • Chopped toasted pecans and small mar­jo­ram leaves, for garnish