Best Anise Spiced Squash Soup With Fennel Chips Recipes

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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

BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP



Butternut Squash Soup with Star Anise and Ginger Shrimp image

Categories     Soup/Stew     Shellfish     Vegetable     Sauté     Christmas     Quick & Easy     Low/No Sugar     Shrimp     Butternut Squash     Fall     Winter     Gourmet

Yield Makes 8 first-course servings, or about 5 cups

Number Of Ingredients 12

24 large shrimp in shell (about 1 lb), peeled, leaving tail and first segment of shell intact, and deveined
1 tablespoon finely grated peeled fresh ginger
2/3 cup chopped shallot
1 garlic clove, thinly sliced
3 whole star anise
2 tablespoons unsalted butter
1 3/4 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (5 cups)
4 cups chicken stock or broth
2 cups water
1/4 teaspoon salt
1 tablespoon vegetable oil
Garnish: fresh cilantro sprigs

Steps:

  • Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes (do not marinate any longer or enzymes from ginger will begin to cook shrimp).
  • Make soup while shrimp marinate:
  • Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock, and water and simmer, uncovered, until squash is very tender, about 20 minutes. Remove star anise.
  • Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.
  • Sprinkle marinated shrimp with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, stirring, until just cooked through, about 3 minutes per batch, transferring to paper towels.
  • Bring soup to a simmer and season with salt and pepper. Divide among 8 shallow soup bowls and mound 3 shrimp in each bowl.

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

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

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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.

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