Squash Soup


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


Cooking instructions

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.