Fennel is a vegetable that, to our delight, is getting much more recognition these days. It has a distinct anise flavor that combines well with the sweet flavors of squash and leeks. Fennel often has outside ribs that are broken and scarred. Use these as well as the tops for stock, reserving the inner bulb for the soup.

SERVES 6 to 8.

INGREDIENTS

• 1 small butternut or buttercup squash
• 1 large leek, sliced into 1/2-inch pieces
• 1 apple (optional)
• 1 bulb fennel
• 1 large golden or red sweet bell pepper
• 2 tablespoons vegetable or olive oil
• 5 cups Vegetable Stock
• 1 teaspoon salt
• pepper to taste

INSTRUCTIONS

1. Peel and seed squash, and cut it into 1-inch cubes; you should have approximately 4 cups.
2. Cut off the green top of the leek and either discard it or save it for the soup stock.
3. Peel and core the apple, and cut it into 1-inch chunks.
4. Clean the fennel: Cut off and discard the green tops and discard the outer rib if it is bruised.
5. Cut the remaining fennel into 1-inch pieces—you should have approximately 1&1/2 cups.
6. Either roast and peel the bell pepper, or chop and seed the pepper and sauté it with the leek in a large soup pot in the oil for 3 minutes. Add fennel and sauté 3 more minutes. Add the squash, apple, bell pepper, stock, salt, and pepper.
7. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes or until squash is well
   done.
8. Let cool slightly, and puree in a blender in small batches until smooth.