Anise-Spiced Squash Soup with Fennel Chips

• 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
• 1 cup water
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice
• 1 small fennel bulb (1/2 pound), trimmed
• Special equipment: Silpat or Exopat nonstick reusable baking-sheet liner*
• sour cream

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

fennel, butternut squash, onion, anise seeds, unsalted butter, water, water, sugar, lemon juice, fennel, liner, sour cream

Taken from www.epicurious.com/recipes/food/views/anise-spiced-squash-soup-with-fennel-chips-102932 (may not work)