For Christmas, my parents gave me Karen Page, The Vegetarian Flavor Bible
, which is essentially a giant dictionary of (vegetarian) foods, each one listed with all the other foods they taste good with. As I was flipping through it, I discovered that fennel and butternut squash were supposed to taste good with each other, and with cheese, and the idea for this soup was born. It turned out well!Dietary and accessibility notes:
This soup can be made either vegan (no cheese) or vegetarian (with cheese garnish). It requires some chopping (especially of the fennel bulbs - you could substitute pre-chopped butternut squash, onions, and garlic), and an immersion blender, blender, or food processor for pureeing.( Ingredients )( Instructions )Edited to add: sid
has suggested that this might also be good with goat cheese, a suggestion I can only agree with. If so, you may want to increase the salt a little.