This soup is a perfect example that tasty, hearty dishes don’t always require a long list of ingredients or a ton of time. You can substitute butternut squash or pumpkin for the kabocha squash, but I find kabocha offers the best flavor and texture. To peel kabocha, use a standard vegetable peeler for the greatest ease.

2 teaspoons ghee (or any neutral oil of your choice for a vegan option)
1 large bulb fennel, sliced
1 teaspoon ground fennel seed
1 medium kabocha squash, peeled, seeded and roughly chopped into 1-inch cubes
Vegetable broth or water
Salt

Heat the ghee or oil in a small soup pot over medium heat. Add the fennel and sauté for 5–7 minutes, stirring often. Once the fennel begins to slightly brown on the edges, stir in the fennel powder. Add the kabocha and enough vegetable broth or water to just below the level of the top of the squash (or use more for a thinner soup). Bring to a boil over high heat, then cover the pot and simmer the soup for 20–25 minutes, or until the squash is soft.

Puree the soup using an immersion blender (or you can do this carefully in batches in a standard blender). Add salt to taste and serve immediately, or keep warm over very low heat until you’re ready to serve.

Instant Pot preparation: This soup can easily be made in an Instant Pot. Use the sauté function to cook the fennel in ghee/oil, then add all the remaining ingredients and cook for 10 minutes on high pressure. Then follow the same instructions as above for pureeing.

Oil-Free Preparation: Add all ingredients (minus ghee/oil) to a pot, cook and puree.