Fall just screams butternut squash soup. This is the only way my kids will eat butternut squash willingly – in pureed soup form. I don’t quite understand their aversion to winter squash. I almost want to wrap myself up in winter squash as soon as the days turn chilly. Not surprisingly, they are a warming food with a ton of health supportive nutrition to get through the cold weather seasons. Pair it with star anise, and your body will be fortified against cold and flu season. In particular, star anise (a spice with a licorice-like flavor) has immune boosting, anti-bacterial and anti-fungal properties. Plus, they’re loaded with antioxidants and help protect your body against cellular damage, cancer and other diseases. So, try this soup out and start feeling good about winter coming upon us!
Star Anise-Spiced Butternut Squash Soup
Ingredients
- 1 onion diced
- 1 medium butternut squash peeled and cut into 1/2-inch pieces (about 5 cups)
- 2 cloves garlic sliced
- 3 whole star anise
- 2 Tbsp avocado oil or coconut oil
- 5 cups homemade vegetable broth
- 1 tsp sea salt or to taste
- optional topping: cilantro or parsley
Instructions
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In a pot, heat oil over medium heat. Add onion, garlic and anise and cook until onion is softened, about 5 minutes. Add squash, vegetable broth and sea salt. Simmer uncovered for 20 minutes, until butternut squash is very tender. Remove star anise.
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Using an immersion blender or regular blender, blend soup until smooth. Add sea salt, to taste. Serve topped with cilantro or parsley (optional).