Butternut Squash and Tea Soup from Season: Big Flavors, Beautiful Food by Nik Sharma

Ingredients

• 3 Tbsp fresh cilantro leaves
• 4 cups [960 ml] water
• 1 small butternut squash (1½ lb [680 g])
• 4 garlic cloves, peeled
• 12 black peppercorns
• 2 star anise pods
• One 2 in [5 cm] piece fresh ginger, peeled and sliced
• 2 tsp Lapsang Souchong tea leaves
• 4 dried shiitake mushrooms
• 1 Tbsp fresh lemon juice
• 1 Tbsp soy sauce
• 2 Tbsp toasted sesame oil
• ½ tsp fine sea salt