Spiced Butternut Squash Soup

Warming spices give this soup a delicious flavor and aroma.

Yield: ~4 servings

Ingredients

8 cups cubed butternut squash

8 cups water (or more)

1/2 tsp allspice

1/2 tsp black peppercorns

6 thyme sprigs

3 whole cloves

1 3-inch cinnamon stick

1 star anise pod

1 yellow onion

1.5 tsp kosher salt

Instructions

1. Saute squash scraps (peel) until golden brown.

2. Add water and spices. Bring to a boil. Cover and simmer for 45 minutes.

3. Strain.

4. Saute onion.

5. Add squash. Cook 10 minutes.

6. Add reserved stock and salt. Bring to a boil. Cover and simmer 40 minutes.

7. Blend until smooth.

Inspired by Cooking Light Magazine

Notes: I originally used 12 cups of butternut squash, but it was too thick. The original recipe called for cider vinegar and crushed red pepper flakes, which I decided to omit.

Notes 2: I really like the spices. I used 1/2 tsp dried thyme because I did not have any fresh

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