2tablespoonsduck fat or unsalted butter or olive oil
1-1/2poundskuri squashpeeled and cut into small cubes, 750g
1literduck or chicken brothor herb broth (see recipe)
1teaspoon(mounded) coarse sea salt
Sea salt and freshly ground black pepper
1-2tablespoonspumpkin seed or extra virgin olive oil
Put the star anise in a tea ball so it's easy to remove
Melt the duck fat or butter in a medium-sized saucepan over medium heat, add the onion and cook, stirring, until the onion is translucent, about 8 minutes. Add the squash, stir, and add the broth so that it is covered by 3-inches (7.5 cm). Add the sea salt and the star anise and bring to a boil over medium-high heat. Reduce the heat, cover and cook until the squash is tender through, about 25 minutes.
Remove the star anise, purée the soup, then season it to taste with salt and pepper.
Divide the soup among six soup bowls. Drizzle each bowl with an equal amount of pumpkin seed or olive oil, and serve.