- 1-1/2 pounds kuri squash peeled and cut into small cubes, 750g
- 1 teaspoon moundedcoarse sea salt
- 2 star anise
- Sea salt and freshly ground black pepper
Place the squash into a medium-sized saucepan and cover it by 3-inches (7.5 cm) of filtered water. 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. Sprinkle with fleur de sel before serving, if desired.