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