Kelly Ripa’s Autumn Squash Soup with Pumpkin Seeds and Star Anise
Ingredients
3 sprigs fresh thyme<br>4 whole cloves<br>1 star anise pod<br>1 t peppercorns<br>1 large butternut squash, skinned and cubed<br>2 T extra-virgin olive oil, plus extra for drizzling<br>3 shallots, thinly sliced<br>3 garlic cloves, thinly sliced<br>4 C low-sodium chicken broth<br>3/4 t kosher salt<br>freshly ground black pepper<br>2 T honey<br>2-3 T pepitas, toasted<br><br><br>FOR THE BOWLS:<br>4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash<br>2 teaspoons sugar<br>Kosher salt
Directions
1. Place the thyme, cloves, star anise, and peppercorns in the center of a piece of cheesecloth and tie into a pouch. Set aside.<br><br>2. Warm the olive oil in a large saucepan over medium heat. Add the shallots and garlic and cook about 2 minutes until softened and fragrant. Add the squash, broth, salt, pepper, and the spice bag. Simmer, partially covered, until the squash is tender (25-30 mins).<br><br>3. Remove the bag of spices and puree the soup until smooth with an immersion blender or in a blender. To serve, ladle into bowls, drizzle with honey, and garnish with the pepitas and a final drizzle of extra-virgin olive oil.<br><br>To make the bowls: <br>Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.