Cream of Squash and Fennel Soup with Pink Peppercorn

Name: Cream of Squash and Fennel Soup with Pink Peppercorn
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 serving(s)
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

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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.

Ingredients
Preparation

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

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.

Cream of Squash and Fennel Soup with Pink Peppercorn

Ingredients

Preparation

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