Butternut Squash Soup with Star Anise
User Reviews
4.9
213 reviews
Excellent
Butternut Squash Soup with Star Anise
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Butternut Squash Soup with Star Anise offers a smooth, warming texture with a subtle aromatic twist from ground star anise. The soup combines sautéed onion, butter, and vegetable stock to create a mild base that highlights the sweetness of the diced squash. Toasted sunflower seeds give a contrasting crunch, while a drizzle of heavy cream adds richness. The star anise provides a unique flavor note that distinguishes this comforting soup without overpowering it, suitable for a cozy starter or a light lunch, especially when paired with toasted sourdough slices.
Description
Butternut Squash Soup with Star Anise features diced butternut squash simmered in vegetable stock after sautéing onions in butter. The soup is flavored with ground star anise, lending a mild licorice-like aroma that complements the natural sweetness of the squash. Once cooked, the soup is blended into a smooth consistency and gently reheated. A garnish of toasted sunflower seeds adds texture, while freshly ground black pepper and a touch of heavy cream enhance the flavor and creaminess without overwhelming it. It's served best warm, accompanied by toasted sourdough slices for added heartiness.
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Ingredients
- 1 butternut squash peeled, seeds removed and diced
- 1 white onion peeled and diced
- 4 tablespoons butter unsalted
- 2 teaspoons salt or as required, sea salt
- 3 cups vegetable stock
- 1 teaspoon star anise ground
Garnish:
- 1 teaspoon black pepper freshly ground
- 2 tablespoons heavy cream
- 1/4 cup sunflower seeds toasted
Instructions
- 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.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
213 reviews
Excellent
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