Roasted Zucchini & Fennel Soup

This recipe was adapted from Pinterest, Chef Wanabe website. I used yellow zucchini because that was what looked the best at the Munson Vegetable Stand just outside of Boulder. The peaches & cream sweet corn is just now coming in and the 50 cents an ear corn is almost worth it. I served the soup instead of our usual salad with the sweet corn and Grilled Chicken with Basil Dressing (blog: 7/31/13). I garnished the soup with crisp cooked bacon pieces and Haystack Green Chili soft goat cheese.

Ingredients:

• 
  
• 4 cups organic chicken stock
• 4 medium Patty pan or zucchini squash
• 1 large red onion
• 1 medium fennel bulb
• olive oil
• red pepper flakes
• salt & pepper to taste

Directions:

Preheat the oven to 425-degrees. Cut the zucchini, fennel and onions in large pieces and toss in olive oil to coat lightly. Season with red pepper flakes, salt and pepper.

Place the prepared vegetables on a parchment paper lined baking sheet. Roast for about 25-35 minutes or until vegetables are tender.

Coarsely puree the vegetables in the food processor with a small amount of chicken broth. Combine the remaining chicken broth and pureed vegetables and heat till hot on the stovetop.

Pour into soup bowls and garnish with bacon and goat cheese.