No Cream Creamy Butternut Squash Soup with a Kick



  • 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)


  1. 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.
  2. Add Szechuan pepper, star anise, cumin and ancho and stir into the vegetables to mix. Cook about another minute or 2.
  3. 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.
  4. Place a mesh strainer over a bowl and separate the stock from the vegetables.
  5. 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.
  6. 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.
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