Star anise contains Shikimic acid which when combined with quercetin (found in things like onions and apples) has anti-viral properties. Ginger contains immunity-supporting phytochemicals, and of course turmeric and cumin and chile too.
They all come together in this easy soup that is tasty, cozy and deliciously healing for the body and soul.
- 2 medium sized butternut squash
- one chopped leek (white and light green parts)
- 2 tbsp olive oil
- 2 cloves minced garlic
- a 1 inch knob of ginger (roughly minced, leave the peel on which has a ton of anti-oxidants)
- 1/2 tsp turmeric
- 1.5 tsp ground cumin
- 2 star anise pods
- 4-6 cups veggie stock
- salt and pepper
- a dollop of vegan yogurt or cashew cream
- a sprinkle of chili powder
- optional: edible flowers
Slice the butternut squash lengthwise, remove the seeds, brush with avocado oil and roast at 400F for 30-40 min until fork tender.
Sauté the leek in olive oil on medium heat until softened.
Add garlic and ginger and sauté for a minute.
Add turmeric, cumin, star anise and sauté for 30 seconds.
Add the roasted squash, veggie stock and allow it to simmer for 10-15 minutes.
Blend until smooth, add salt and pepper to taste and top with vegan yogurt or cashew cream, chili powder and these gorgeous edible flowers I got from the lovely @girlndugfarm.
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