Charred Butternut Squash Chowder

Method

1. Gather and prep everything first: yellow onion, garlic, vegetable stock and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Turn the heat up, add the butternut squash, and cook until deeply browned and aromatic.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Pour in the vegetable stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a knob of butter and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.