Cream of Squash and Fennel Soup with Pink Peppercorn
Preparation
25 MIN
Cooking
35 MIN
Servings
6
Freezes

Cream of Squash and Fennel Soup with 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

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.