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Squash Bisque

Squash the notion that this autumn vegetable is going to show up only in the proverbial pie with this richly flavoured and nutritionally rich soup.

1 1/2 lb (750 g) butternut or acorn squash, peeled, seeded, and diced
1 1/2 large Spanish onion, diced
1 1/2 large carrot, peeled and diced
1 1/2 parsnip, peeled and diced
6 cups (1.5 L) rich chicken stock
3 oranges, juiced and zested
1 1/2 sticks cinnamon
3 cloves
1 star anise seedpod

Place the squash, onion, carrots, and parsnips in a large soup pot and cover with the stock. Add the orange juice and zest. Add water if needed to just cover the vegetables.

Tie the spices in a small square of cheesecloth and add to the soup. Bring to a simmer. Simmer until the vegetables are tender, about 30 minutes.

Remove spice bag and allow the soup to cool slightly.

Purée in a high-speed blender or with a handheld blender and then pass through a very fine sieve to ensure smoothness. Taste and add salt as needed.

Serve immediately or refrigerate, then reheat for serving.

Serves 6.