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Kabocha Squash and Fennel Soup
Ingredients
  • 1 large kabocha squash 32 ounces
  • 1 large fennel bulb 12 ounces
  • 1 large yellow onion 7 ounces
  • Extra-virgin olive oil
  • Diamond Crystal kosher salt
  • 4 garlic cloves
  • 3 sprigs rosemary 2 tablespoons, chopped
  • 12 fresh sage leaves 2 tablespoons, chopped
  • 2 tablespoons salted butter
  • 2 teaspoons fennel seeds
  • 1 teaspoon red pepper flakes
  • 1 cup farro
  • 7 cups water
  • 2 tablespoons Better Than Bouillon vegetable base
  • 1 19-ounce can of chickpeas rinsed and drained, see Note
  • ¾ cup heavy cream
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