Place the squash in a large, heavy saucepan and cover it with 2-inches (5cm) water. Add the star anise, the ginger, the orange zest, the bay leaf and the salt. Bring the water to a boil over medium-high heat, reduce the heat so the water is boiling gently, partially cover and cook until the squash is tender through, about 30 minutes. Check occasionally and add additional water if necessary. When the squash is tender, remove all the spices, transfer the squash to a food processor and puree.. Season with cumin salt and pepper. Return to the pan and keep the puree warm.