1. Heat the oil in a dutch oven or large saucepan over medium heat. add the onion and cook stirring occasionally until browned, about 6 minutes. add the water, tomatoes, crookneck squash, zucchini, bell pepper, garlic, salt, and fennel seeds. Bring to a boil, reduce the heat and simmer, covered, until the vegetables are tender, about 20 minutes,

2. Let cool about 5 minutes. Puree 1 1/2 cups of the soup in a blender or food processor. stir in puree into the soup and serve at once. or transfer to individual microwave sage containers and let cool. cover and refrigerate up to 3 days. to reheat, microwave each 1 1/4 cup serving on high un heated through, 2 minutes. the soup may also be served chilled.