Squash and Fennel Soup with Candied Pumpkin Seeds Recipe | Yummly

Squash and Fennel Soup with Candied Pumpkin Seeds

SERIOUS EATS
22Ingredients
85Minutes
540Calories

Ingredients

US|METRIC
  • 2 pounds winter squash (such as butternut)
  • 2 bulbs fennel
  • 4 tablespoons olive oil
  • 2 teaspoons fennel seeds
  • 4 tablespoons butter
  • 2 cups onions (sliced)
  • 1 tablespoon fresh thyme leaves
  • 2 chiles de arbol
  • 1 pinch crushed red pepper flakes
  • 1 bay leaf
  • 3/4 cup sherry
  • 8 cups water
  • 1/4 cup crème fraîche (I substituted Greek yogurt)
  • 1/2 cup pumpkin seeds
  • 1/4 teaspoon ground cumin (or whole seeds ground)
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • cinnamon
  • paprika
  • cayenne
  • salt (to taste)
  • 1 teaspoon honey
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    NutritionView More

    540Calories
    Sodium26% DV620mg
    Fat62% DV40g
    Protein20% DV10g
    Carbs14% DV43g
    Fiber44% DV11g
    Calories540Calories from Fat360
    % DAILY VALUE
    Total Fat40g62%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol45mg15%
    Sodium620mg26%
    Potassium1260mg36%
    Protein10g20%
    Calories from Fat360
    % DAILY VALUE
    Total Carbohydrate43g14%
    Dietary Fiber11g44%
    Sugars14g28%
    Vitamin A120%
    Vitamin C60%
    Calcium20%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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