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