Butternut Squash Soup with Star Anise and Ginger
1 min readThis fragrant, pumpkin-colored soup is an excellent opener to Thanksgiving.
MAKES 6 SERVINGS
1 tablespoon canola oil
2⁄3 cup chopped shallot or red onion
1 tablespoon chopped fresh ginger
3 star anise
2 cloves garlic, finely chopped
1 3⁄4 pounds butternut squash, peeled, seeded, and cut into 1⁄2-inch pieces (about 20 ounces or 5 cups)
4 cups low-sodium vegetable broth
2 cups water
1⁄4 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 to 2 teaspoons reduced-sodium soy sauce, or to taste (optional)
1 to 2 teaspoons toasted (dark) sesame oil (optional)Chopped fresh cilantro or parsley, for garnish (optional)
In a medium stockpot, heat the oil over medium heat. Add the shallot, ginger, and star anise and cook, stirring, until shallot is just softened, about 2 minutes. Add the garlic and cook, stirring, until garlic is softened but not browned, 1 to 2 more minutes. Add squash, broth, water, salt, and pepper; bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until squash is very tender, about 20 minutes.
Remove and discard star anise. Working in batches, transfer squash mixture to a food processor fitted with the knife blade, or to a blender; process or blend until smooth and pureed. Return to the pot and add the soy sauce and sesame oil, if using; reheat over low heat as needed, stirring occasionally. Serve warm, garnished with the cilantro, if using.
{PER SERVING} Calories 104 • Protein 9 • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 14g • Dietary Fiber 4g • Sodium 439mg
