- Toasts the seeds. First, place the fennel seeds in a small, dry skillet and toast over medium-low heat until fragrant, about 3-4 minutes. Crush the seeds in a mortar and pestle or in an electric spice grinder. Set aside. Then, repeat the process with the coriander seeds.
- Warm the olive oil in a medium-large pot set over medium-low heat. Add the onions and fennel, and sauté for 7-10 minutes with a pinch of salt, until they begin to soften and turn translucent. Add the garlic, ground seeds, and a pinch of red pepper flakes if you would like your soup to have a little heat. Sauté for 2-3 minutes, then add the squash, and give it all a good stir.
- Add the water (it should just cover the ingredients- if not, add enough so that it does). Turn up the heat, bring to a boil, add the salt, and turn down to a simmer. Cook for 20-30 minutes, until the squash is tender.
- Puree the soup in batches in a blender, until silky smooth, adding water as needed to create a smooth, pourable consistency. Once all the soup is blended, add salt to taste. Serve as is, or with one of the suggested accompaniments.
