Anise-Spiced Squash Soup with Fennel Chips Recipe

Name: Anise-Spiced Squash Soup with Fennel Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 cup water; 1/2 cup sugar; 2 tablespoons fresh lemon juice; 1 small fennel bulb (1/2 pound), trimmed; Special equipment: Silpat or Exopat nonstick reusable baking-sheet liner*; sour cream

Servings: persons

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
1 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
1 small fennel bulb (1/2 pound), trimmed
Special equipment: Silpat or Exopat nonstick reusable baking-sheet liner*
sour cream

1
Cook fennel, squash, onion, and anise seeds in butter in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes.
2
Add water and simmer, covered, until squash is very tender, 25 to 30 minutes.
3
Puree soup in batches in a blender (use caution when blending hot liquids) and season with salt and pepper.
4
Preheat oven to 225F.
5
Boil water and sugar in a small saucepan, stirring, until sugar is dissolved.
6
Remove from heat and add lemon juice.
7
Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer.
8
Pour sugar mixture over fennel in a bowl and let stand 5 minutes.
9
Put Silpat or Exopat pad on a baking sheet.
10
Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch).
11
Bake in middle of oven 1 hour, or until dry and crisp.
12
Working quickly, carefully peel chips off liner and transfer to a rack to cool.
13
Top soup with chips.
14
*Available at bakeware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Anise-Spiced Squash Soup with Fennel Chips falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Anise-Spiced Squash Soup with Fennel Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions