4 cups (560 g) butternut squash, peeled, seeded and diced (1 squash of about 2.2 lb)

4 cups (560 g) fennel, diced (about 1 large fennel bulb)

3 tbsp (45 ml) olive oil, plus more for drizzling

6 cups (1.5 litres) vegetable broth

2 star anise

1 tsp (5 ml) pink peppercorns, crushed, for serving

Fennel fronds, finely chopped, for serving

In a large pot over medium heat, soften the vegetables in the oil for 10 minutes, without letting them brown. Add the broth and star anise. Bring to a boil and simmer for 20 minutes or until the vegetables are tender.

Remove the star anise. In a blender, purée the soup until smooth. Adjust the seasoning. Strain through a sieve, if desired.

Serve the soup in bowls. Sprinkle with the pink pepper and fennel fronds. Drizzle with olive oil.

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