Ingredients Butternut squash, cubed, 1 big bowl full
Onion, 1/2 roughly chopped
Garlic cloves, 2, roughly chopped
Star anise 2-3 pods (optional)
Bay leaf, 1
Vegetable/Chicken stock or water
Grated parmesan cheese or crumbled feta cheese or cream.
Parsley (I have used dried, fresh is preferable)
Carefully cut and peel the butternut squash. You need a sharp knife to cut this one. Remove the seeds (They taste good after roasting)
I prefer cooking my soup veggies in a pressure cooker, saves time saves energy. But you can cook in an oven or in a closed vessel.
Put the squash, garlic, onion, bay leaf, cloves, star anise, pepper and salt in a pressure cooker. Add around 2 and 1/2 cup stock. I did not have stock, so I added a chicken stock cube to water.
Cook till 3 whistles. Let the pressure drop and open the cooker. Allow to cool a little.
Remove bay leaf and blend the mixture. You can use an immersion blender if you have one. It will get your work ready quicker.
Transfer to vessel and simmer. Do not boil.
Serve hot in a bowl. Garnish with parmesan cheese or cream and some parsley.