Dinner Tonight: Squash And Fennel Soup With Candied Pumpkin Seeds

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 pounds winter squash, such as butternut

2 medium bulbs fennel

4 tablespoons olive oil

2 teaspoons fennel seeds

4 tablespoons butter

2 cups sliced onions

1 tablespoon fresh thyme leaves

2 dried red chiles de arbol, or a fat pinch of crushed red pepper flakes

1 bay leaf

3/4 cup sherry

8 cups water

1/4 cup crème fraîche (I substituted Greek yogurt)

For the pumpkin seeds:

1/2 cup raw pumpkin seeds

1/4 teaspoon ground cumin, or whole seeds ground

1 tablespoon butter

1 tablespoon sugar

Generous pinch each of cinnamon, paprika, and cayenne

Salt to taste

1 teaspoon honey

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