Warm-Spiced Butternut Squash Soup

Earthy, aromatic spices like allspice, cloves, and cinnamon perfectly accentuate the natural sweetness of butternut squash. Be sure to simmer the pumpkin until it becomes very tender - the softer it becomes, the more silky the puree will turn out.
Peel the pumpkin from the skin and seeds, leaving the peel, scraps and seeds. Zucchini, peeled from the skin and seeds, cut into cubes. Preheat a large roasting pan over medium-high heat. Add 1 tablespoon butter; whisk to coat. Add the pumpkin scraps; simmer for 8 minutes or until lightly browned. Add 7 cups of water, allspice, and the next 5 ingredients (add anise). Bring to a boil; cover, reduce heat, and simmer 45 minutes. Pour the mixture into a large bowl; remove the dry ingredients.Dry the pan with paper towels; preheat over medium-high heat. Add the remaining 3 tablespoons of oil and onion; cover and cook for 5 minutes, stirring occasionally. Add the diced courgettes; cover and cook for 10 minutes, stirring occasionally. Add remaining stock and salt; bring to a boil. Cover and simmer for 40 minutes or until the squash is very soft.Put half of the pumpkin mixture in a blender. Remove the center part of the blender lid (to release steam); secure the blender lid to the blender. Cover the hole in the blender lid with a clean towel (to avoid splashing). Whisk until smooth. Pour into a large bowl. Repeat with the remaining pumpkin mixture. Add vinegar and red pepper flakes. Pour the soup into shallow plates. Sprinkle the pomegranate and coriander evenly on top.