You asked for soup, you got it. This rich and creamy combination of kabocha squash and fennel is a wonderful winter recipe from Suzanne Goin. She's an LA-based chef and I really recommend her cookbook, Sunday Suppers at Lucques. (I hope to eat at Lucques, or at AOC, her other place, when I'm in LA later this week.) The kabocha called for is a rich, sweet and dry-textured squash that used quite a bit in Japanese cooking. It's sometimes referred to as Japanese pumpkin. Like all squash, it's good for you—high in fiber and in vitamins C and A. It has a darkish green, striated outside, sometimes tinged with orange and yellow.This is a hearty vegetarian soup (although you can make it with chicken stock) and, along with some cheese and salad, I think it will leave you quite satisfied.