Fennel Explosion Part I

Fennel is quite possibly one of the most versatile foods. Raw, it is great in salads or a a dipper. Chopped finely and sauteed, it makes a great base for sauces. Roasted, it caramelizes into a meltingly sweet, crisp-tender revelation. And the fronds are perfect for garnish, salad dressings and pestos.

So today, I decided to make fennel three ways: roasted, raw and pesto-ed.

Inspired by a tart my mom made with roasted butternut squash, fennel and gorgonzola; my love for all things roasted and vegetable; and a hankering for something warm and welcoming to come home to at night (in lieu of a man), I made Roasted Fennel and Butternut Squash Soup.

1 fennel bulb, sliced
1 butternut squash, sliced into rounds, then sliced in half again
2 onions, quartered, then quartered again
4 cloves of garlic
a 2-inch chunk of ginger (if you like a bit of heat; if you like sweet, leave it out)
Coarse salt
Olive oil
1/2 cup fennel fronds, finely chopped

Preheat the oven to 400. Toss the fennel, squash, onions, garlic and ginger together with olive oil to coat. Season to taste with coarse salt. Pour the mixture into a baking dish or two, or onto sheet pans - as many as necessary to fit everything. The vegetables can be crowded but should be in one layer. Cover tightly with aluminum foil and bake for about 20-45 minutes, depending on the pan. Shallower or darker pans will require less time.

When the squash and fennel are tender, remove the baking pans. Transfer the contents, including any juices, to a food processor. Let cool for a few minutes, then process until smooth. Add the fennel fronds and process just to incorporate. The soup should be thick but not pasty; if necessary add broth to thin.

Makes about 4 servings.