Kabocha Squash and Fennel Soup

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until the onion is translucent.

Add the sliced fennel to the pot and continue to sauté for another 5 minutes until softened.

Add the cubed kabocha squash to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 30 minutes until the squash is tender.

Using an immersion blender, puree the soup until smooth. Stir in the coconut milk, and season with salt and black pepper to taste.