Autumn Squash Soup with Pumpkin Seeds and Star Anise
(from staceydan’s recipe box)
This soup is intensely aromatic, so much so that your guests will want to pretend they’re sipping it by a fire after a day of skiing. Tying the
spices up in the cheesecloth pouch is the key to infusing the soup with a hint of clove and star anise. I’ve served this for both formal and casual
parties — it can go either way depending on what you serve it in. Peeling the squash takes some time so do it in advance if possible
Categories: Soups
Ingredients
- Cheesecloth
- 3 sprigs fresh thyme
- 4 whole cloves
- 1 star anise pod
- 1 teaspoon multicolored peppercorns
- 1 large butternut squash or 1 1/4 pounds frozen
- cubed squash
- 2 tablespoons extra-virgin olive oil
- plus extra for drizzling
- 3 shallots, thinly sliced
- 3 garlic cloves
- 4 cups low-sodium chicken broth
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons orange blossom, clover or lavender honey
- 2-3 tablespoons hulled pumpkin seeds (pepitas),
- toasted
Directions
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Place the thyme, cloves, star anise and peppercorns in the
-
center of a piece of cheesecloth and tie into a pouch. Set aside.
-
If starting with a whole squash, use a vegetable peeler to
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remove all of the skin (it is very thick so be sure to get it all
-
off) and halve the squash lengthwise. Remove the seeds and
-
discard. Cut the squash into rough 1-inch chunks.
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Warm the olive oil in a large saucepan over medium heat.
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Add the shallots and garlic and cook about 2 minutes, until
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softened and fragrant. Add the squash, broth, salt, plenty
-
of pepper and the spice bag. Simmer, partially covered, until
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the squash is tender, 25 to 30 minutes for raw squash and
-
15 minutes for frozen.
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Remove the bag of spices and purée the soup until super
-
smooth with an immersion blender or in a blender.
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To serve, ladle into bowls, drizzle with the honey, and
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garnish with the pumpkin seeds and a final drizzle of
-
extra-virgin olive oil.