Creamy Butternut Squash, Sunflower and Fennel Soup | Maison Orphée – La Maison Orphée

Name: Creamy Butternut Squash, Sunflower and Fennel Soup | Maison Orphée – La Maison Orphée
Ingredients: 560 g (4 cups) butternut squash, peeled, seeds removed and diced (about 1 kg / 2.2 lb squash); 560 g (4 cups) diced fennel bulb (about 1 large bulb); 2 tbsp. for cooking + 3 to 4 tbsp. for the emulsion of virgin sunflower oil; 1.5 liters (6 cups) vegetable stock; 2 star anises; 1 to 2 tbsp. organic cider vinegar; Fine grey sea salt Maison Orphée to taste; 5 ml (1 tsp) crushed pink peppercorns, for serving; Optional toppings: watercress, sunflower seeds, sunflower oil drizzle, balsamic reduction, croutons, etc.

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The holiday season is much more than just exchanging gifts. It's especially a magical time when we can gather with family and friends to celebrate around a good meal. For the occasion, we have...

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Ingredients

560 g (4 cups) butternut squash, peeled, seeds removed and diced (about 1 kg / 2.2 lb squash)
560 g (4 cups) diced fennel bulb (about 1 large bulb)
2 tbsp. for cooking + 3 to 4 tbsp. for the emulsion of virgin sunflower oil
1.5 liters (6 cups) vegetable stock
2 star anises
1 to 2 tbsp. organic cider vinegar
Fine grey sea salt Maison Orphée to taste
5 ml (1 tsp) crushed pink peppercorns, for serving
Optional toppings: watercress, sunflower seeds, sunflower oil drizzle, balsamic reduction, croutons, etc.