¼ cup extra-virgin olive oil, divided

1 large shallot, chopped

2 pounds butternut squash, quartered and seeded, with fibers and

seeds reserved

1 teaspoon fennel seeds

6 cups water

1 teaspoon table salt

1 large fennel bulb, stalks discarded, bulb halved, cored, and cut

into I-inch-thick strips

½ cup plain whole-milk yogurt

1 teaspoon packed brown sugar

Pinch ground nutmeg

1. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering.

   Add shallot and cook until softened, 2 to 3 minutes. Stir in squash seeds

   and fibers and fennel seeds and cook until mixture turns orange, about 4

   minutes.

2. Stir in water and salt and bring to boil. Reduce heat as needed to maintain

   simmer, place squash cut side down in steamer basket along with fennel, and

   lower basket into pot. Cover and steam vegetables until completely tender,

   30 to 40 minutes.

3. Using tongs, transfer cooked squash and fennel to rimmed baking sheet.

   Let squash cool slightly, then scrape cooked squash from skin using spoon;

   discard skin.

4. Strain cooking liquid through fine-mesh strainer set over large bowl.

Working in batches, process cooked squash, fennel, 3 cups strained

cooking liquid, and yogurt in blender until smooth, 1 to 2 minutes. Return

pureed soup to now-empty pot and stir in sugar, nutmeg, and remaining 2

tablespoons oil. Return to gentle simmer, adjusting soup consistency with

extra cooking liquid as needed. Season with salt and pepper to taste. Serve.