Anise-Spiced Cream of Butternut Squash Soup

This Anise-Spiced Cream of Butternut Squash Soup is a delicious and warming dish perfect for cooler weather. The sweet, nutty flavor of butternut squash is enhanced by the subtle licorice notes of star anise, creating a comforting soup that’s both aromatic and rich. This recipe is designed to serve two people, making it ideal for a cozy meal.

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Ingredients

• Butternut Squash – 1 small (about 500 grams or 1 pound), peeled, seeded, and cubed
• Olive Oil – 1 tablespoon
• Onion – 1 small, finely chopped
• Garlic – 2 cloves, minced
• Star Anise – 1 whole
• Vegetable Broth – 500 ml (2 cups)
• Heavy Cream – 60 ml (1/4 cup)
• Salt – to taste
• Black Pepper – to taste
• Nutmeg – a pinch (optional, for garnish)
• Fresh Thyme or Parsley – for garnish (optional)

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Equipment Needed

• Chef’s Knife: For chopping the squash, onion, and garlic.
• Cutting Board: A sturdy surface for cutting the vegetables.
• Large Saucepan or Dutch Oven: For sautéing and simmering the soup.
• Wooden Spoon or Spatula: For stirring.
• Blender or Immersion Blender: For puréeing the soup.
• Ladle: For serving the soup.
• Measuring Cups and Spoons: For accurate measurement of ingredients.
• Peeler: For peeling the butternut squash.

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Nutritional Information (per serving)

• Calories: 300 kcal
• Protein: 3 grams
• Carbohydrates: 28 grams
• Sugars: 8 grams
• Fat: 21 grams
• Saturated Fat: 8 grams
• Cholesterol: 30 mg
• Fiber: 4 grams
• Sodium: 600 mg

(These values are approximate and can vary based on specific ingredients and brands used.)

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Preparation Time:

• Preparation: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

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Preparation and Cooking Instructions

1. Prepare the Ingredients:

• Peel and Cube the Butternut Squash:
  • Start by peeling the butternut squash using a vegetable peeler. Cut off the ends, then slice the squash in half lengthwise. Scoop out the seeds with a spoon and discard them. Cut the squash into 1-inch cubes. This should yield about 2 cups of cubed squash.
• Chop the Onion and Garlic:
  • Finely chop 1 small onion and mince 2 cloves of garlic. Set them aside.

2. Cook the Vegetables:

• Sauté the Onion and Garlic:
  • Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat. Once the oil is hot, add the chopped onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it burn.
• Add the Butternut Squash and Star Anise:
  • Add the cubed butternut squash to the saucepan along with 1 whole star anise. Stir to coat the squash in the oil and aromatics.
• Pour in the Vegetable Broth:
  • Add 500 ml (2 cups) of vegetable broth to the saucepan, enough to just cover the squash. Stir well, bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid and let the soup simmer for 15-20 minutes, or until the squash is tender when pierced with a fork.

3. Purée the Soup:

• Remove the Star Anise:
  • Carefully remove and discard the star anise from the soup. Its flavor will have infused into the broth.
• Blend the Soup:
  • Using an immersion blender, blend the soup directly in the saucepan until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, purée until smooth, and then return it to the saucepan.

4. Add Cream and Seasoning:

• Incorporate the Cream:
  • Stir in 60 ml (1/4 cup) of heavy cream to the soup. This will give the soup a rich, velvety texture. If you prefer a lighter version, you can substitute the cream with milk or a dairy-free alternative like coconut milk.
• Season to Taste:
  • Taste the soup and season with salt and freshly ground black pepper to your liking. If the soup is too thick, you can add a little more vegetable broth or water to achieve your desired consistency.

5. Serve the Soup:

• Garnish:
  • Ladle the soup into bowls and garnish with a pinch of nutmeg and some fresh thyme or parsley if desired. These garnishes add a nice touch of color and an extra layer of flavor.
• Serve:
  • Serve the soup hot, with a side of crusty bread or a light salad to complement the meal. This soup is best enjoyed immediately while the flavors are fresh and vibrant.

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Tips for Success

• Selecting the Squash: Choose a butternut squash that is firm and heavy for its size with a matte, smooth skin. This indicates it is ripe and will yield a sweeter, more flavorful soup.
• Handling Star Anise: Star anise has a strong flavor, so it’s essential to remove it from the soup before blending. Leaving it in can result in an overpowering taste.
• Blending Safely: If using a countertop blender, be cautious when blending hot liquids. Fill the blender only halfway, secure the lid tightly, and blend in short pulses to avoid splattering.
• Consistency Adjustment: If you prefer a thicker soup, reduce the amount of broth slightly or let the soup simmer uncovered for a few extra minutes to evaporate some of the liquid.

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Serving Suggestions

• Pairing: This anise-spiced cream of butternut squash soup pairs wonderfully with a variety of sides. Serve it with a slice of garlic bread, a simple green salad, or a side of roasted vegetables for a more substantial meal.
• Wine Pairing: A chilled glass of Sauvignon Blanc or Chardonnay complements the sweet and savory notes of the soup. For a non-alcoholic option, try serving it with a spiced apple cider.

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Storage and Reheating

• Storage: If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, making it even more delicious the next day.
• Reheating: Reheat the soup gently on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling the soup again after adding the cream, as this can cause the soup to curdle.

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Variations

• Spice Variation: If you’re not a fan of star anise, you can substitute it with other warming spices like cinnamon or nutmeg for a different flavor profile.
• Vegan Option: To make this soup vegan, replace the heavy cream with coconut milk or a cashew cream. The coconut milk will add a subtle sweetness, while cashew cream will keep the soup rich and creamy.
• Add Protein: For a heartier meal, add some cooked lentils or chickpeas to the soup before blending. This will increase the protein content and make the soup more filling.

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This Anise-Spiced Cream of Butternut Squash Soup is a comforting and aromatic dish that’s perfect for a cozy dinner for two. With its rich, creamy texture and unique blend of flavors, this soup is sure to become a favorite. Whether you’re looking for a quick weeknight meal or a special starter for a more elaborate dinner, this recipe will satisfy your cravings and warm your soul.