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Butternut Squash Soup with Orange and Basil
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½ leek, white and pale green parts only
1 tbsp. olive oil
1 tbsp. minced fresh thyme
1 tbsp. grated fresh gigner
2 tbsps. dried cranberries, optional
4 whole star anise pods
1 medium-large butternut or Kabocha squash, peeled and cut into ½-in dice
4 cups chicken or vegetable stalk
1 orange, juice and zest
1 tbsp. unsalted butter, optional
1 tbsp. sherry vinegar, or to taste
Kosher salt to taste
2 tbsps. finely minced fresh basil
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Slice leeks lengthwise, trim off root and any tough or damaged outer green leaves, and slice crosswise into fine shreds. Transfer sliced leeks into a colander and wash thoroughly under running water. Drain well.
Heat oil in a large heavy pot. Add leeks, thyme, ginger, cranberries if using, and star anise. Cook over medium-high heat, adding small amounts of water as needed, until leek is tender, about 3 mins.
Add squash and stock, stir well and cook over medium heat for 20 to 30 mins, stirring often, until the squash is tender and beginning to fall apart. Stir in orange juice and zest, butter, vinegar, salt and basil, and pick out the star anise. Puree and serve hot with a swirl of sour cream, if desired.
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