Jessica Murnane

  • Latest
  • One Part Podcast
  • One Part Plant
    • What Is It?
    • Recipes
  • About
    • jessica’s story
    • faq
    • endometriosis + diet
  • Cookbook
  • Contact

← The Latest

Fennel Butternut Squash Miso Soup With Toasted Seeds

Fennel Butternut Squash Miso Soup With Toasted Seeds

There a lot of “wellness” women out there these days. Would I be considered one of them? Maybe. I’ve been called one before. Ok fine, I totally am one. 

And I say this without judgement (because I’m one of them), that a lot of us discovered good food, the connection to plants, and/or love of all things wellness not so long ago. Maybe it was an illness, a career change, or a documentary that piqued our interest to explore this path in health and wellness. Whatever it was, it took some of us a while to get here. But not Lily Diamond. She started absorbing this path in her mother’s womb. 

Lily was born on what she describes as a “kind of commune” in California. And when she was two, she moved to a mountainside in Maui. There, her total health-nut mom (before being one was cool) taught Lily to garden, to understand the power of herbs and flowers, and how to truly live off the land. The kind of experiences that people pay a lot of money for, in the way of fancy retreats. But that’s just how she grew up. 

Seeing that Lily has lived this life of wellness way longer than her peers (me again), she could be a little salty about it… “Who are these chicks rolling in with nutritional yeast, like it’s a new thing? I’ve been eating that shit since I was three !” or “Hello! Natural skincare is NOT new.” The “I liked that band way before they were cool” kind of vibe. But she doesn’t do any of that. She’s just really excited we’re all here, have finally caught up to her, and now wants to teach us everything she knows. Which is a lot. 

Her debut book shares it all. Kale & Caramel is a skincare book, a cookbook, and a memoir. It’s also a love letter to her teacher, her mom. Lily’s mom sadly passed away, but this book honors her spirit and everything she taught Lily. But also all the things Lily taught herself too. Her recipes are simple, the stories are beautiful, and there’s not one ounce of judgement. 

This book is pure love. 

One of my favorite recipes from the book below. 

{ Fennel Butternut Squash Miso Soup With Toasted Seeds } 
    Serves 3-4
   
from Lily Diamond’s Kale & Caramel 

For the soup: 
3 cups roasted or steamed butternut squash (canned is also fine)
1 medium onion, sliced
1 medium fennel bulb, washed and sliced, plus
¼ cup minced fennel fronds for garnish
¼ cup olive oil
1⁄4 teaspoon sea salt
1⁄4 teaspoon cayenne pepper, plus more for garnish
1⁄2 teaspoon ground coriander
1 (13.5-ounce) can full-fat coconut milk
1 cup vegetable broth
1⁄4 cup plus 2 tablespoons miso paste

For the seeds: 
1 teaspoon raw virgin coconut oil
2 tablespoons raw sesame seeds
1 tablespoon fennel seeds, lightly crushed with a mortar and pestle or spice grinder
Flaky sea salt
Coconut milk or plain yogurt, for drizzling

 
MAKE THE SOUP
Puree the squash in a food processor or blender until completely smooth. Set aside.

Place the onion and sliced fennel in a stockpot or large saucepan with the oil, salt,cayenne, and coriander. Sauté over medium-high heat for 5 minutes, stirring frequently,then reduce the heat to low. Cook, stirringoccasionally, until the onion and fennel softenand begin to brown, 10 to 15 minutes.

Add the squash and cook for another 5minutes.Then add the coconut milk and broth and stir to incorporate fully, increasing theheat to medium. Put on the lid and cook for another 5 minutes, then scoop 1 cup of theliquid (not the onion and fennel) into a bowl.Whisk in the miso, until most clumps aregone. Return the mixture to the pot, reducethe heat to low, and stir to combine. Replacethe lid and cook for another 5 minutes.

Transfer to a blender and blend at medium speed until the soup is mostly pureed, with some texture left. Return the soup to the pot and cover.

MAKE THE TOASTED SEEDS
Place the coconut oil in a small frying pan and melt over medium heat. Swirl to coat the pan. Add the sesame and fennel seeds and a sprinkle of salt. Use a spatula to coat the seeds with the oil and let them toast for 2 to 3 minutes, until fragrant. If they start to brown too quickly, remove from the heat.Transfer to a small bowl.

SERVE THE SOUP
Top the soup with a drizzle of coconutmilk, the minced fennel fronds, a sprinkleof toasted sesame seeds, and cayenne andsalt to taste.

For more Lily, visit her website, Instagram, and definitely buy her book.

Tweet
Posted In: Recipes

You might also like...


1 Holiday, 5 Ways: 4th Of July Edition

Dip It, Spread It, Spoon It: Baba Ganoush

One Ingredient, Five Ways: Tahini by Lindsey of Dolly and Oatmeal

One Ingredient, Five Ways: Cauliflower

9 Comments

  1. thefolia
    May 20, 2017

    Almost too beautiful to dig in! Happy feasting!

    Reply
  2. Amanda
    May 30, 2017

    LOOOOOOOVED this. I made it with a roasted kabocha squash, skin-on, which turned it a lovely green color. Hands down my new favorite squash soup — and I’ll definitely be getting the book. Thank you for sharing!

    Reply
    • Jessica
      May 30, 2017

      So glad you liked it! Lily will be on the podcast soon too!

      Reply
  3. Heather
    July 20, 2017

    I made this recipe last night and it is amazing. I love fennel but feel like there aren’t a ton of different ways to use it and this is probably my new favorite recipe! Thanks for sharing and also for bringing Lily Diamond’s beautiful book to my attention! I now have it in my kitchen and am looking forward to all the delicious things I will make!

    Reply
    • Jessica
      July 25, 2017

      So glad you liked it!! Lily’s book is awesome.

      Reply
    • Jessica
      August 28, 2017

      Yeah! Lily’s book has so many awesome recipes. Really helped me to learn more about all the ways to use herbs too!

      Reply
  4. Gretchen Decker
    February 11, 2018

    OMGGG this is so good. I added a leek as well. Thank you for sharing and creating so many amazing recipes.

    Reply
    • Jessica
      February 12, 2018

      SO glad you liked it!!

      Reply
  5. Elizabeth
    January 26, 2020

    This was lovely! Didn’t use cayenne so it’d be toddler friendly. I also doubled veggie broth and cut coconut milk in half so that it’d be a little lighter. Also used two scallions rather than an onion because it’s what I had. This was lovely next to a kale salad and vegan bread and butter. A keeper! Enjoy your break from social – so excited for your next book!

    Reply

Leave a Reply

Cancel Reply

Home
The Latest
Press
FAQ
Jessica's Story
One Part Podcast
Work With Me
One Part Plant
Shop
The Posse
Endometriosis + Diet
For Reals Meals
One Part Partners
Babes In Plantland

© 2021 Jessica Murnane All Rights Reserved.

  • Latest
  • One Part Podcast
  • One Part Plant
    • What Is It?
    • Recipes
  • About
    • jessica’s story
    • faq
    • endometriosis + diet
  • Cookbook
  • Contact