Best Anise Spiced Squash Soup With Fennel Chips Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERNUT SQUASH SOUP WITH SPICED CRèME FRAîCHE



Butternut Squash Soup with Spiced Crème Fraîche image

Provided by Allison Vines-Rushing

Categories     Soup/Stew     Milk/Cream     Vegetable     Thanksgiving     Vegetarian     Spice     Squash     Butternut Squash     Fall     Shallot

Yield Serves 8

Number Of Ingredients 16

3 pounds butternut squash
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 cups sliced shallots
1/3 cup smashed garlic cloves
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
1 spice purse (1 bay leaf, 1 thyme sprig, 1 star anise, 4 whole peppercorns wrapped in cheesecloth and tied closed with kitchen string)
1/2 cup white wine
1 tablespoon sugar (optional)
8 cups vegetable stock
1/2 cup heavy cream
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly grated licorice root (optional)
Spiced Crème Fraîche , for accompaniment

Steps:

  • To roast the squash, preheat the oven to 350°F.
  • With a vegetable peeler, remove the skin from the squash. Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Place the squash on a baking sheet and drizzle with the olive oil. Roast the squash until it is soft and caramelized, about 30 minutes.
  • To make the soup, in a large soup pot over medium heat, melt the butter and then add the shallots, garlic, salt, white pepper, and spice purse. Cook until the shallots are soft and translucent, about 3 minutes. Add the wine and cook until the mixture is reduced by half, about 3 minutes. Add the squash, sugar, stock, and cream. Cook until all of the flavors meld together, 20 to 30 minutes. Remove the spice purse and season with the cinnamon, nutmeg, and licorice root.
  • Puree the soup in a blender, being careful not to overload the blender with the hot soup. (Before turning on the machine, be sure the lid is tightly secured and covered with a towel to prevent the hot mixture from escaping.)
  • Strain through a fine strainer and serve with Spiced Crème Fraîche.

SPICED WINTER SQUASH WITH FENNEL



Spiced Winter Squash With Fennel image

My brother made this from a recipe my SIL got on-line. It's originally from Bon Appetit. I loved the way the fennel and squash tasted, asked her for the recipe, and here it is! Good fall recipe, for Thanksgiving or Christmas (which is what my brother made it for). We never celebrate Christmas on Christmas which is why I'm able to post it early.

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lenghtwise into 3/4 inch wedges
1 fennel bulb, trimmed, cut lengthwise into 1 inch wedges
1 large red onion, root end left intact, then cut lengthwise into 1/2 inch wedges
1 -3 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon turmeric
salt and pepper, to taste

Steps:

  • Position rack in bottom third of oven and preheat to 450°F.
  • Combine squash, fennel and onion on heavy large rimmed baking sheet. Add oil and toss to coat.
  • Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat.
  • Sprinkle generously with salt and pepper.
  • Roast until vegetables are tender and browned, turning once, about 45 minutes.
  • Transfer to shallow dish and serve.

Nutrition Facts : Calories 147, Fat 4, SaturatedFat 0.6, Sodium 46.1, Carbohydrate 29.2, Fiber 6.4, Sugar 5.4, Protein 3

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

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

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Slow Cooker Red Snapper Veracruz for Two Recipe - (4.5/5)_image Slow Cooker Red Snapper Veracruz for Two Recipe (4.5/5)

Tassajara Yeasted Bread_image Tassajara Yeasted Bread

Healthier Banana Bread (Lower Fat, Flax, Ww Flour, Less Sugar)_image Healthier Banana Bread (Lower Fat, Flax, Ww Flour, Less Sugar)

Truffled Lobster Risotto_image Truffled Lobster Risotto

Bacon Cheeseburger Meatloaf_image Bacon Cheeseburger Meatloaf

Bacon-Wrapped Cajun Jalapenos_image Bacon Wrapped Cajun Jalapenos

Mom's 5 Cup Salad With Pineapple Dressing_image Mom's 5 Cup Salad With Pineapple Dressing

Chocolate Marzipan Sugar Cookies_image Chocolate Marzipan Sugar Cookies

HEARTY BEEF STEW WITH MUSHROOMS, CARROTS AND POTATOES_image HEARTY BEEF STEW WITH MUSHROOMS, CARROTS AND POTATOES

Double-Duty Heavenly Citrus Ham_image Double Duty Heavenly Citrus Ham

Sparkling Peach Punch_image Sparkling Peach Punch

Delicious Little Meat Pies in a Cream Cheese Biscuit_image Delicious Little Meat Pies in a Cream Cheese Biscuit

Ham Croquettes with Horseradish Mustard sauce_image Ham Croquettes with Horseradish Mustard sauce

Bunyan's Bacon & Onion Foil Packet Potatoes_image Bunyan's Bacon & Onion Foil Packet Potatoes

YELLOW SPLIT PEA, KALE AND ITALIAN SAUSAGE SOUP_image YELLOW SPLIT PEA, KALE AND ITALIAN SAUSAGE SOUP

Grown-Up Tuna (Now Crab) Casserole_image Grown Up Tuna (Now Crab) Casserole

Thai Chicken Sandwich_image Thai Chicken Sandwich

Cajun Fried Chicken_image Cajun Fried Chicken

Grilled Pork With Blackberry Sage Sauce_image Grilled Pork With Blackberry Sage Sauce

Cape Cod Potato Salad_image Cape Cod Potato Salad

Anise Spiced Squash Soup with Fennel Chips Recipes: A Perfect Winter Treat!

Winter is here, and what better way to warm up than with a bowl of anise spiced squash soup with fennel chips recipes? This hearty, flavorful soup is perfect for when the weather is chilly, and you need something warm and comforting to lift your spirits. The addition of fennel chips on top adds a delicious crunch and takes the flavor of the soup to the next level.
Ingredients
To make the anise spiced squash soup with fennel chips recipes, you will need the following ingredients: - 1 medium butternut squash, peeled, seeded, and cubed - 1 large onion, chopped - 2 garlic cloves, minced - 2 teaspoons of anise seed - 1 teaspoon of cumin - 1 teaspoon of coriander - 1 teaspoon of smoked paprika - Salt and pepper to taste - 4 cups of vegetable or chicken broth - 2 tablespoons of olive oil For the fennel chips, you will need: - 1 medium fennel bulb, trimmed, cored, and sliced thinly - 1 tablespoon of olive oil - Salt and pepper to taste
Instructions
To make the anise spiced squash soup with fennel chips recipes, follow these instructions: 1. Preheat the oven to 375°F. 2. In a large pot, heat the olive oil over medium-high heat. 3. Add the onion and garlic and sauté until they are soft, about 5 minutes. 4. Add the butternut squash, anise seed, cumin, coriander, smoked paprika, salt, and pepper to the pot, and stir well to combine. 5. Cook the mixture for about 5 minutes, stirring occasionally, until the squash is slightly caramelized. 6. Add the broth to the pot and bring it to a simmer. 7. Reduce the heat to medium-low, cover, and simmer for about 30 minutes, or until the squash is tender. 8. Using an immersion blender, puree the soup until it is smooth, or transfer it to a blender and blend until smooth. 9. Season with more salt and pepper to taste. To make the fennel chips, follow these instructions: 1. Preheat the oven to 375°F. 2. Toss the fennel slices with olive oil, salt, and pepper. 3. Arrange the slices in a single layer on a baking sheet. 4. Bake for about 20 minutes, or until the fennel chips are crispy.
Serving
To serve the anise spiced squash soup with fennel chips recipes, ladle the soup into bowls and top each serving with the fennel chips. You can also garnish it with a dollop of crème fraiche or sour cream for an extra layer of creaminess.
Conclusion
Anise spiced squash soup with fennel chips recipes are a perfect winter treat that will warm you up from the inside out. The combination of butternut squash and warm spices like anise, cumin, coriander, and smoked paprika makes this soup incredibly flavorful and satisfying. The addition of crispy fennel chips on top adds crunch and takes the flavor to the next level. Give this soup a try this winter and enjoy a warm, comforting bowl full of goodness!
Anise spiced squash soup with fennel chips is a perfect recipe for anyone who wants a burst of flavor in their mouth. It is a fulfilling meal that is sure to satisfy your tastebuds. Making this soup is easier than you think, but there are a few tips that you should keep in mind. In this article, we will discuss valuable tips on how to make anise spiced squash soup with fennel chips.

Tip 1: Choosing the Right Squash

Choosing the right type of squash is essential when making this soup. Generally, the most commonly used squash for this recipe is butternut squash. It is not only flavorful, but it is also easier to peel and cut compared to other squash varieties. When selecting a butternut squash, make sure to choose one that is heavy for its size and has a smooth, firm skin. Avoid squash with any soft spots, cracks or bruises, as they may not be good to eat.

Tip 2: Preparing the Squash

Before making the soup, you need to prepare the squash. Start by peeling it with a vegetable peeler. Once you have peeled it, remove the seeds and cut it into small cubes.
Pro Tip:
For an easier time peeling the squash, soften it slightly by microwaving it for 2-3 minutes on high or roasting it for 20-30 minutes in the oven.

Tip 3: Making the Anise Spice Mix

Anise is the main spice that gives this soup its unique flavor. To make the anise spice mix, you will need to toast anise seeds, coriander seeds, and cumin seeds in a dry skillet over medium heat. Keep stirring until the spices become fragrant and take on a light brown color. Once done, grind the toasted spices into a fine powder using a spice grinder, and then set it aside.
Pro Tip:
For best results, it's recommended to use whole spices and grind them yourself. Store-bought spices tend to lose their flavor and potency over time.

Tip 4: Cooking the Soup

To make the soup, start by heating some oil in a large pot over medium heat. Add chopped onions and garlic and sauté them until they become translucent. Once done, add the prepared squash, vegetable broth, and the anise spice mix to the pot. Bring the mixture to a simmer, stirring occasionally. Cover the pot and let the soup cook until the squash becomes tender. This will usually take about 20-25 minutes. Once the squash is tender, use a blender or food processor to puree the soup until it's smooth.
Pro Tip:
Be careful when blending hot soup, as it can splash and burn. Let the soup cool slightly before blending, or blend in small batches to avoid splattering.

Tip 5: Making Fennel Chips

Fennel chips are a great addition to this soup. They are easy to make and add a nice crunch to the dish. Start by slicing the fennel bulb into thin slices. Heat some oil in a skillet over medium-high heat, and carefully add the fennel slices. Fry the fennel slices until they become crispy and lightly browned. Once done, remove from the heat and let them cool on a paper towel to drain off any excess oil.
Pro Tip:
For even cooking, make sure to slice the fennel as thin as possible. Also, be sure not to overcrowd the skillet, as this will cause the fennel to steam instead of fry.

Tip 6: Serving the Soup

Once the soup is ready, serve it hot with a side of fennel chips. You can also garnish it with fresh parsley or cilantro, a drizzle of olive oil, or a dollop of Greek yogurt.
Pro Tip:
For a creamier soup, add a splash of heavy cream or coconut milk before serving. You can also adjust the seasoning to your liking by adding salt and pepper, or a squeeze of lemon juice.

Conclusion:

In conclusion, making anise spiced squash soup with fennel chips recipe can be easy if you follow the above tips. Remember to choose the right squash, prepare it well, make the anise spice mix, cook the soup well and make the fennel chips. With these tips, you're sure to impress your guests with a flavorful and hearty soup that will leave them wanting more.

Related Topics