- 1/2 leek (white part only, chopped fine)
- 1 inch ginger (piece of, peeled and finely chopped)
- 1 celery stalk (sliced)
- 1 butternut squash (peeled, seeded and diced)
- 2 tablespoons butter
- 2 peppers (Dried Szechuan)
- 1 whole star anise
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ancho chili powder
- 29 ounces msg (low sodium Chicken Broth)
- Melt butter in a small stockpot and add leek, ginger and celery. Cook about 3-5 minutes, stirring occasionally, until the leek is soft and the ginger fragrant.
- Add Szechuan pepper, star anise, cumin and ancho and stir into the vegetables to mix. Cook about another minute or 2.
- Add butternut squash to the pot and stir to combine before adding the chicken broth. Add broth and bring to a boil, then lower heat to lowest setting. Simmer for about 30 minutes, partially covered.
- Place a mesh strainer over a bowl and separate the stock from the vegetables.
- Put the contents of the strainer in a food processor with the knife blade inserted and puree. I start by pulsing and then let ‘er rip, stopping occasionally and scraping the sides to make sure that all the vegetables get pureed.
- Return both the broth and the puree to the pot. Mix and season with S&P to taste. Heat for an additional 5 minutes to warm completely.