Cream of Squash and Fennel Soup with Pink Peppercorn | RICARDO

Name: Cream of Squash and Fennel Soup with Pink Peppercorn | RICARDO
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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Meet your new holiday starter! This luscious soup recipe, starring squash and fennel, gets an added kick with the addition of crushed pink peppercorn.

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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