Best 3 Anise Spiced Squash Soup With Fennel Chips Recipes

Feast your senses on the vibrant flavors of anise-spiced squash soup, a culinary masterpiece that captures the essence of harvest bounty. This delectable soup, infused with the aromatic warmth of anise and the subtle sweetness of roasted squash, is a symphony of flavors that will tantalize your taste buds. Accompanying this savory creation is a delightful ensemble of fennel chips, crispy and golden brown, adding a textural contrast that elevates the soup to a new level of culinary delight. Immerse yourself in the culinary artistry of this anise-spiced squash soup with fennel chips, a dish that promises to warm your soul and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BUTTERNUT SQUASH AND FENNEL SOUP WITH CITRUS

Roasted Butternut Squash and Fennel Soup with Citrus image

Roasted butternut squash, fresh fennel, onions, and garlic are blended with spices, marmalade, and cream for a deliciously decadent soup that's the perfect starter for your holiday feast! My favorite way to garnish the soup is to whip up additional heavy cream until soft peaks form, then top each bowl with a small dollop. I then lightly drizzle each dollop with extra marmalade that's been melted in the microwave for 10 to 20 seconds.

Provided by France C

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
1 bulb fresh fennel, white part only, cut into 1/2-inch slices
1 medium onion, cut into 8 wedges
4 cloves garlic, lightly crushed
3 tablespoons olive oil
½ teaspoon salt
4 cups chicken broth
¼ cup all-natural marmalade (such as Smuckers® Natural)
½ teaspoon pumpkin pie spice
½ cup heavy cream
1 pinch salt and ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.
Combine butternut squash, fennel, onion, and garlic on the baking sheet. Drizzle with oil and salt and toss until well combined.
Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
Puree 1/2 of the vegetable mixture in a blender with 1/2 of the broth until smooth. Pour mixture into a large saucepan set over low heat. Puree the rest of the vegetables and broth; add to the saucepan.
Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 42.1 g, Cholesterol 31.2 mg, Fat 14.8 g, Fiber 6.2 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 1041 mg, Sugar 14.7 g

FENNEL, GARLIC AND POTATO SOUP

Fennel, Garlic and Potato Soup image

This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it's lighter and contains no dairy. It's good hot or cold.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer, side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons extra virgin olive oil
1/2 large or 1 medium onion, diced
2 stalks celery, sliced
2 pounds bulb fennel, trimmed, washed and diced
1 pound Yukon gold potatoes, peeled and diced
6 garlic cloves or 1/2 head green garlic, peeled and cut in half
Salt to taste
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns, tied in cheesecloth
2 quarts water, vegetable stock or chicken stock
Freshly ground pepper
Chopped fresh fennel fronds
Lightly crushed fennel seeds
Paper-thin slices of fennel bulb
Garlic croutons
Shaved Parmesan

Steps:

Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.

ANISE-SPICED SQUASH SOUP WITH FENNEL CHIPS

Anise-Spiced Squash Soup with Fennel Chips image

Categories Soup/Stew Vegetable Vegetarian Fennel Squash Butternut Squash Winter Healthy Gourmet

Yield Makes about 9 cups

Number Of Ingredients 16

Ingredients

For soup:
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

Steps:

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

Tips:

Mise en place: Before you start cooking, measure and prep all of your ingredients. This will help you stay organized and prevent scrambling during the cooking process.

Use fresh, seasonal ingredients: This will ensure that your soup is packed with flavor. If you can, buy your ingredients from a local farmers market or organic grocery store.

Don't be afraid to experiment with different spices and herbs: The flavors in this soup are customizable, so feel free to add or omit ingredients to suit your taste.

Be patient: Simmering the soup for a longer period of time will help to develop the flavors and make the soup more creamy.

Serve the soup with a variety of toppings: This will add flavor and texture to the soup. Some popular toppings include croutons, grated cheese, sour cream, and fresh herbs.

Conclusion:

This anise-spiced squash soup with fennel chips is a delicious and easy-to-make fall soup. The soup is creamy and flavorful, with a hint of sweetness from the squash and a touch of spice from the anise. The fennel chips add a nice crunch and a pop of flavor. This soup is perfect for a cold night or a special occasion. It's also a great way to use up leftover squash.