Chunky Potato & Squash Soup

Step 1: Base ... Bring a large soup pot up to medium heat; and, add half of the olive oil. Add the onion, fennel, garlic, and, red pepper flakes; stir, and reduce to medium low heat. Cook about 10 minutes, stirring often; just until they begin to caramelize. Add the sage, rosemary, a pinch of salt and pepper, and cook another minute.

Step 2: Potatoes and Squash ... Add the remaining oil, potatoes, squash, and nutmeg to the pot; and, stir until everything is combined. Then, add the broth; and, bring the mixture to a boil. Reduce to a simmer; and, cook, covered, until the potatoes and squash are fork-tender, approximately 20 to 25 minutes. Re-season with the salt and pepper

Step 3: Seeds and Nuts ... I like to taste them; but, it isn't necessary. Takes just a couple of minutes in a dry saute pan. Add the seeds or nuts (do them separately) to a dry saute pan on medium high heat. Cook just a couple of minutes stirring often. When, you can start to smell them - they are done. Transfer to a plate to cool.

Step 4: Puree ... First, don't forget to remove the bay leaf. Then, using a spider (mesh strainer), or slotted spoon; transfer about half of the vegetables to a blender, and puree until smooth; return the pureed mix to the pot. Stir until combined; always check your seasoning, and cook an additional couple of minutes.

Step 5: Serve and ENJOY! ... Ladle the soup into bowls; garnish with the pumpkin seeds, walnuts, sage, and yogurt. It's a nice meatless dish; but, still full of flavor.