Alice Waters Red Kuri Squash Soup | Fennel | Boston Organics

Ingredients

• 1 1/2 lbs red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
• 1/2 medium onion, coarsely chopped
• 1 bay leaf
• 1 medium fennel bulb, cored and cut into thin wedges
• 1 tbl extra-virgin olive oil, plus more for drizzling
• salt and freshly ground black pepper
• 1 tbl unsalted butter
• chopped toasted pecans and small marjoram leaves, for garnish