4.9 from 213 votes
Butternut Squash Soup with Star Anise
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.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
2
servings
Course:
Soup
Cuisine:
Indian
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.
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