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Cream of Squash and Fennel Soup with Pink Peppercorn
Cream of Squash and Fennel Soup with Pink Peppercorn
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Cream of Squash and Fennel Soup with Pink Peppercorn

Preparation
25 MIN
Cooking
35 MIN
Servings
6
Freezes
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Ingredients

Preparation

  1. 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.
  2. Remove the star anise. In a blender, purée the soup until smooth. Adjust the seasoning. Strain through a sieve, if desired.
  3. Serve the soup in bowls. Sprinkle with the pink pepper and fennel fronds. Drizzle with olive oil.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.