ANNOUNCING A LUXURY VACATION FOR FOOD AND WINE LOVERS WHO WISH TO EXPLORE THE FINGER LAKES REGION

1. Fry the squash over high heat stirring frequently until the squash is slightly browned and very aromatic.
2. Add salt and a lot of black pepper (to your taste) and fry a minute longer.
3. Add broth and star anise and simmer for 20-30 minutes until squash is soft.
4. Let cool, remove star anise, and puree in blender until very smooth.
5. Adjust for seasoning and refrigerate a day or more for best flavor.
6. Reheat and add milk or cream before serving. 

1. Fry onions in 1 tbs. melted butter in large saucepan until soft and just beginning to brown, remove and set aside.
2. Add the rest of the butter and some olive oil and fry the vegetables one vegetable at a time over very high heat until fragrant and beginning to brown. 
3. Combine  all the vegetables including the onions, add a bay leaf and salt and pepper to taste, and the broth and simmer, covered for 20-30 minutes or until the vegetables are soft, but not mushy.
4. Just before the vegetables are cooked mix the cornstarch and water together and add 1 tablespoon at a time, stirring to the soup. Let it cook together and add only as much cornstarch as necessary to make a chowder consistency, stirring to avoid lumps. Simmer gently until the cornstarch taste is gone.
5. Remove from heat and for best results refrigerate at least a day.
6. Reheat, and when simmering add frozen peas. 
7. When the peas are cooked, add the milk and remove the bay leaf.
8. Taste for seasoning. This soup is good with lots of pepper.