Cream of Squash and Fennel Soup with Pink Peppercorn
Meet your new holiday starter! This luscious soup recipe, starring squash and fennel, gets an added kick with the addition of crushed pink peppercorn.
Ingredients
- 4 cups (560 g) butternut squash, peeled, seeded and diced (1 squash of about 2.2 lb)
- 4 cups (560 g) fennel, diced (about 1 large fennel bulb)
- 3 tbsp (45 ml) olive oil, plus more for drizzling
- 6 cups (1.5 litres) vegetable broth
- 2 star anise
- 1 tsp (5 ml) pink peppercorns, crushed, for serving
- Fennel fronds, finely chopped, for serving
Instructions
- In a large pot over medium heat, soften the vegetables in the oil for 10 minutes, without letting them brown. Add the broth and star anise. Bring to a boil and simmer for 20 minutes or until the vegetables are tender.
- Remove the star anise. In a blender, purée the soup until smooth. Adjust the seasoning. Strain through a sieve, if desired.
- Serve the soup in bowls. Sprinkle with the pink pepper and fennel fronds. Drizzle with olive oil.
Meet your new holiday starter! This luscious soup recipe, starring squash and fennel, gets an added kick with the addition of crushed pink peppercorn.