[recipe difficulty=”easy”]

(inspired by Suzanne Fine Regional Cuisine)
I have been making this soup for years but with Suzanne’s inspiration I have added star anise to my recipe and it makes for a perfect marriage of flavor. This is one of the easiest recipes and one that everyone loves. It’s my favorite way to use butternut squash.
1 medium sized butternut squash peeled, seeded and cut into large chunks (2-3 inches)
2 TBS butter
32 ounces chicken or vegetable broth
2 star anise pods
Salt and pepper
1 TBS brown sugar (to taste if necessary)
¼ cup milk or cream or ½ & ½  (optional)
  1. Fry the squash over high heat stirring frequently until the squash is slightly browned and very aromatic.
  2. Add salt and a lot of black pepper (to your taste) and fry a minute longer.
  3. Add broth and star anise and simmer for 20-30 minutes until squash is soft.
  4. Let cool, remove star anise, and puree in blender until very smooth.
  5. Adjust for seasoning and add sugar if needed.  Squash vary in their sweetness.
  6. Refrigerate a day or more for best flavor.
  7. Reheat and if you'd like,  add milk or cream before serving. I don't do think it needs milk or cream.