3 squash, apple & fennel soup
more warm fall hugs in a bowl, how many vegetables can we put in 1 soup?!?!
The heart of my recipes lies in a single question: How many vegetables and how much nutrition can we pack into one dish? The answer? So many. Truly, so many.
"Health food" often gets a bad rap, but to me, eating things that are genuinely healthy—at their peak, in season—is the most delicious way to live. This dish is no exception. It’s a celebration of Fall easing into Winter, a recipe you can create anywhere this time of year. Vegetarian? Yes. Actually vegan? Absolutely.
I adore butternut squash. Truthfully, I love all squash, and this recipe features three varieties. It’s inspired by one of my dearest friends Sherry, the farmer behind the Tehachapi Grain Project and one of the most talented cooks I know. Sherry doesn’t just grow the finest heirloom grains and corn in California — ancient, nutrient-rich grains identical to Europe’s traditions, with high protein, low gluten, and rich nutrition. She also creates food that feels like the best meal you’ve ever had, every single time. All sourced locally, with simple yet poetic twists.
For Thanksgiving, she made this soup—a roasted squash, fennel & apple masterpiece she described to me over the phone. The next day, I drove straight to her house and savored not one, but two bowls. Here’s how she brought it to life.
