Roasted Kabocha Squash and Cannellini Bean Soup with Fennel Broth
We started by pressure cooking the stems and fronds from a medium sized fennel bulb in eight cups of water for 40 minutes at 15psi. The result was a clear, clean and very aromatic broth. Strain, season and keep very warm.
The kabocha squash was cut in medium dice, tossed with olive oil, salt and pepper and roasted at 450F for 20-25 minutes. We love kabocha for two reasons -- one, it tastes great, and two -- it cooks in 25 minutes! ;)
The rest of the soup was a base of minced shallot, garlic and salt and pepper. It was rounded out with a can of drained cannellini beans. Then the hot roasted squash was added to the mix and given a quick stir to combine. Check for seasoning.
Place the beans and squash mixture in a bowl, and ladle the hot broth over the top.*
Garnish with some parsley and serve very warm.
* you could combine the squash, beans and broth and cook them all together for a few minutes, but the you'll lose the roasted aspect of the squash. As long as the broth is sufficiently seasoned, it will come together quickly in the bowl.