Preparation: 15 minutes / Servings: 20 medium-sized energy balls
Cooking time: 30 to 35 minutes
Yield: 6 to 8 servings
The holiday season is more than just gift-giving. It's a magical time to get together with family and friends to celebrate over a good meal.
For the occasion, we have concocted this creamy butternut squash, sunflower and fennel soup recipe. A deliciously comforting dish to serve as a starter at your Christmas parties.
The star of this dish? One of our favorite local oils: organic virgin sunflower oil. We're sure this little gem will become one of your holiday classics.
Enjoy your meal!
INGREDIENTS
- 560 g (4 cups) butternut squash, peeled, seeds removed and diced (about 1 kg / 2.2 lb squash)
- 560 g (4 cups) diced fennel bulb (about 1 large bulb)
- 2 tbsp. for cooking + 3 to 4 tbsp. for the emulsion of virgin sunflower oil
- 1.5 liters (6 cups) vegetable stock
- 2 star anises
- 1 to 2 tbsp. organic cider vinegar
- Fine grey sea salt Maison Orphée to taste
-
5 ml (1 tsp) crushed pink peppercorns, for serving
-
Optional toppings: watercress, sunflower seeds, sunflower oil drizzle, balsamic reduction, croutons, etc.
PREPARATION
1. In a large saucepan over medium heat, soften the vegetables in 2 tbsp. sunflower oil for 10 minutes.
2. Add star anise and sear for 1 minute. Pour in the broth and cider vinegar . Add salt to taste. Bring to a boil and simmer for 20 to 25 minutes or until vegetables are tender.
3. Remove the star anise. In a blender (or with a mixing foot), puree the soup to a smooth consistency. With the motor running, drizzle in the 3 to 4 tablespoons of virgin sunflower oil to create an emulsion (the result is amazing!). Adjust the seasoning to taste.
4. Serve the soup into bowls. Sprinkle with crushed pink peppercorns and desired garnishes. Drizzle virgin sunflower oil, if desired.
5. Enjoy in good company!
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe