1 butternut squashpeeled, seeds removed and diced
1 white onionpeeled and diced
4 Tablespoons unsalted butter
2 teaspoons Sea Saltor as required
3 cups Vegetable Stock
1 teaspoon ground star anise
1 teaspoon black pepperfreshly ground
2 Tablespoons heavy cream
1/4 cup toasted sunflower seeds
Butternut Squash is best in fall, just underneath its tough exterior, this squash is sweet and creamy, and pairs well with warm spices such as cinnamon, cumin, and star anise. Star Anise belongs to the licorice family, and its pretty star shape adds to its taste.
Recipe by the super-talented Rupen Rao. Make sure to check out his website where you can shop for delicious Indian chutneys, curry sauces and chai teas.
How to Make Star Anise Butternut Squash Soup:
- In a 3 qt saucepan over medium heat, melt butter.
- Add onions and saute for 5 minutes, or until onions have turned translucent.
- Add butternut squash and vegetable stock. Mix. Bring to a boil.
- Reduce heat to low. Cover and cook for 20 minutes.
- Sprinkle star anise and mix. Remove from heat.
- Careful spoon into a blender and blend on low speed.
- Pour the mixture back into the soup pot, and re-heat. Cook for 2-3 minutes on low heat.
- Pour into soup cups, garnish with sunflower seeds, some crushed black pepper, and a drizzle of cream.
- Serve with toasted sourdough slices.