Hi guys how was your weekend? Mine was really nice, we are still discovering cute places around here, yesterday we went to a place called Fisherman’s Village and it was a pleasant surprise. It’s a nice area to walk along the waterfront. From the village you can look out over the Main Channel of Marina del Rey. You’ll be able to see dozens of sailboats and powerboats coming in and out of the harbor, and sunsets are often beautiful from that point. There are some decent restaurants, a place to rent boats and bikes by the hour. We loved it. Maybe next weekend we go check Catalina Island. Lets talk about food now shall we? I found this really cute Patty Pan Squash at the FM and I wanted to have something light for dinner so I decided to roast them and make a soup. I like to roast the vegetables before because it accentuates the flavors. And to accompany it, I had this yummy kale and bacon muffins, here’s the recipe.
Roasted Patty Pan Squash and Fennel Soup
- 3 to 4 cups chicken or vegetable stock, preferably homemade
- 4 or 5 medium Patty pan squash or zucchinis
- 1 big red onion
- 1 medium fennel bulb
- Olive oil
- Red chili flakes
- Kosher salt and freshly ground black pepper
Preheat the oven to 425 degrees F. Cut the zucchinis, 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. I served mine with a kale and bacon muffins, recipe here.