Anise-Spiced Squash Soup with Fennel Chips

Ingredients

  • 1 large fennel bulb (sometimes called anise; 1 pound), trimmed and bulb cut into 1/2-inch pieces
  • 3-pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1/4 teaspoon anise seeds
  • 2 tablespoons unsalted butter
  • 5 cups water

  • For fennel chips:
    • 1 cup water
    • 1/2 cup sugar
    • 2 tablespoons fresh lemon juice
    • 1 small fennel bulb (1/2 pound), trimmed

    Special equipment:
    • Special equipment: Silpat or Exopat nonstick reusable baking-sheet liner*

    Garnish:
    • sour cream

    Description

    Epicurious Favicon Epicurious
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