Roasted Squash and Fennel Soup

• 3 to 4 cups chicken stock or broth
• 4 or 5 medium summer squash
• 1 big red onion
• 1 medium fennel bulb
• Olive oil
• Red pepper flakes
• Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 425 degrees F. Cut the squash, fennel and onions in quarters, all vegetables will shrink while baking; so don’t cut them too small.

Place all the cut vegetables in a single layer on a sheet pan. Drizzle them with olive oil, salt, and pepper, red pepper flakes if you like a bit spicy. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

In a large pan, heat 3 cups of chicken or vegetable stock. Coarsely puree the roasted vegetables and the stock using a handheld blender, season to taste. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it’s the consistency you like. Serve with a dollop of cream or yogurt, if you'd like.

*Found here.