- In a large rondeau, combine squash, water, heavy cream, vegetable base, and sachet of cinnamon, star anise, and anise seeds.
- Bring to a low simmer and cook until the squash is very tender and then remove sachet.
- Using a blender, purée the squash using as much of the cooking liquid needed to make it smooth and velvety thick.
- Season to taste with salt, white pepper and cayenne. Garnish accordingly.
Ingredient availability varies by location*
The weight listed in this recipe for the squash is cut, usable product. The squash should be cut in consistent, 1 inch cubes.
This recipe yields 1 ½ gallons of soup.