Butternut Squash Soup with Star Anise {Vegan, GF}
Autumn recipe : a vegan, gluten-free and dairy free star anise butternut squash soup
We have been quite lucky with the weather this autumn. It has been pretty mild and I have had more days with the stove off than on. Another perk of the mild weather is the fact that flowers are still in blossom, making everything so pretty.
But it is getting noticeably chillier. This means that it is that little bit harder to get out of bed now, or go for a walk or get out of a boiling hot bath. Plus, it means thicker coats, woolly socks, scarves and hats.
This also means that I can officially kick off autumn soup season and indulge in my orange vegetable madness. So I am starting with my butternut squash soup aka one of those autumn traditions that I resurrect every single year.
I always look forward to sitting down and tucking into to endless bowls full of smooth, rich, velvety and creamy butternut squash soup, in all the millions of variations that I come up with. And this year I am pairing it with my current favourite spice star anise. Together these two flavours work really well.
Here is how to make an easy and delicious vegan and gluten-free butternut squash soup with star anise. Light up your fires, fill up a bowl and delve right in. So, so worth it.
And just in case you needed this, here is an easy way of how to peel butternut squash.
Check out these other butternut squash soup recipes:
Easy butternut squash soup recipe with bacon brittle by Kavey Eats.
Butternut squash and celeriac soup via Lovely Appetite.
Peanut butter butternut squash soup
More Soup Recipes
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Butternut Squash Soup with Star Anise {Vegan, GF}
Ingredients
- 1 tbsp coconut oil
- 1 large onion finely sliced
- 2 garlic clove minced
- 4 star anise
- 1 large butternut squash peeled deseed and roughly chopped
- 2 carrots roughly chopped
- 1 litre (4 cups) hot vegetable stock or chicken stock if not vegetarian
- Salt
- Ground black pepper
Instructions
- Heat the oil in a frying pan on medium heat
- add in the onions and fry for about 10 mins until softened, then add in the garlic, star anise and butternut squash to the bowl and fry 2 mins.
- Add the stock, season to taste, mix well, cover and simmer for 30 mins until the butternut squash is cooked through
- Let the soup cool down and remove the star anise before blending it to your desired smoothness.
- Serve warm
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