Cream of Squash and Fennel Soup with Pink Peppercorn

  • Preparation 25 MIN
    Cooking 35 MIN
  • Servings 6
  • Freezes
Meet your new holiday starter! This luscious soup recipe, starring squash and fennel, gets an added kick with the addition of crushed pink peppercorn.



  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.

Healthy Pick

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