This is one of my all-time favorite soups. The acorn squash, pear, and Chinese 5-spice are just MAGICAL flavors together. This recipe comes from the plant-based classic Veganomicon, adapted slightly for BLE.
- 1 acorn squash 1.5 to 2 lb squash
- 1/2 of a yellow onion diced (5 oz raw)
- 1/2 red bell pepper diced (3 oz raw)
- 1/2 lb shiitake mushrooms sliced (8 oz raw)
- 18 oz adzuki beans about 2 cans, drained
- 1.5 Tbsp olive oil for the soup
- 1.5 Tbsp sesame oil for the mushrooms
- 9 oz ripe diced pear (about 2 pears)
Condiments & Spices
- 2 cups vegetable broth
- 1 clove garlic minced
- 1 tsp fresh ginger minced or grated
- 1 tsp Chinese five-spice powder
- 1/4 tsp salt
- 2 tsp fresh lime juice
- Splash of soy sauce or tamari for gf
- Preheat the oven to 400°. Cut the acorn squash in half, scoop out the seeds with a spoon, and roast face down on a piece of parchment paper, lightly sprayed with oil, salt, and pepper if desired. Roast for 30-40 minutes, until soft.
- Sauté the onions and peppers in the 1.5 Tbsp olive oil for about 10 minutes, or until the onions begin to brown.
- Add the ginger and garlic and sauté for 1 more minute over medium heat.
- Stirring often, add the salt, five-spice, and pear, and cook for another minute before adding the vegetable stock. Cover and bring to a boil.
- Lower the heat to medium low and simmer for about 10-15 more minutes, or until the pears are tender.
- If you are going to purée some of the soup, purée half of it now, either using an immersion blender or by transferring half of it to a blender.
- Add the adzuki beans to the soup. Cover and simmer over low heat until the beans are heated, about 5 minutes. Thin with extra broth if the soup is too thick.
- Meanwhile, prepare the mushrooms. In a cast iron skillet or other kind of skillet, heat the 1.5 tablespoons of sesame oil over medium heat. Brown the mushrooms for about 5 minutes.
- Add a splash of soy sauce and lime and stir until combined.
- To weigh the veggies, in a bowl on the food scale, weigh the scooped out squash and cooked onions and peppers to reach 1 lb 2 oz (which is 3 veggie servings of 6 oz each), or adjust to 3 veggie servings according to your food plan. Save any extra squash for another meal.
- To portion and serve, divide the soup into 3 equal portions in bowls or in large tupperware containers or jars. Or, you can measure out 1 lb, 2 oz of soup, which is 1 serving.
- Top each serving of soup with 1/3 of the browned mushrooms. I count the mushrooms as a condiment, because they cook down to less than 1 oz per serving. The oil, however, is counted as part of the fat serving.
- This soup contains pears, so it works on the weight loss plan for lunch. It doesn’t contain a full fruit serving though (it only contains half), so you’ll need eat another half of a fruit serving on the side to complete the meal. You could try doubling the amount of pears, but it might make the soup too sweet.
- Blending this soup is optional, it’s yummy either way.
- If it’s important to you to weigh your meal precisely, I’ve taken the time to figure out the exact raw amounts, and provided step by step photos below to help you weigh the individual components.
- For other ways to weigh mixed category dishes for BLE, see this article.