3 Tablespoons sweet butter
2 large leeks, sliced thinly
1 stalk celery, diced
1/4 fennel, diced
5 sprigs of Italian parsley, chopped
1 ½ quarts homemade broth, either vegetable or chicken
1 packet (approximately 2 ½ cups) cut up butternut or Kabocha squash
5 pieces of star anise
Heat butter in a Dutch oven over low heat.
When butter is melted, add leeks, celery and fennel. Cook slowly until lightly caramelized, around 5 minutes.
Then, add in all remaining ingredients and allow to simmer for 20 minutes or until squash is completely cooked.
Remove star anise.
Transfer to a Cuisinart (or use a hand blender) to purée.
To make the soup richer, you can add cream although I prefer to keep the recipe light and lower in calories.
Season with salt and white pepper, to taste.
Wine suggestions: A crisp Riesling with some sweetness such as a Spätlese.