Acorn Squash & Chinese Five-Spice Soup

Name: Acorn Squash & Chinese Five-Spice Soup
Prep time: 25 min
Cook time: 30 min
Ingredients: 1 acorn squash (1.5 to 2 lb squash); 1/2 of a yellow onion, diced (5 oz); 1/2 red bell pepper, diced (3 oz); 1/2 lb shiitake mushrooms, sliced (8 oz); 2 cans adzuki beans, drained (18 oz); 1.5 Tbsp olive oil (for the soup); 1.5 Tbsp sesame oil (for the mushrooms); 2 ripe pears (9 oz ); 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)

Published on in Batch Cooking, Fall, Holiday, Soups & Stews

This is one of my all-time favorite soups, especially in the fall. The acorn squash, pear, and Chinese 5-spice are just MAGICAL flavors together.

Acorn Squash & Chinese Five-Spice Soup

Veggies | Fruit | Protein | Fat

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Prep Time: 25 minutes

Cook Time: 30 minutes

Servings:

Recipe From: Katie’s Conscious Kitchen

Ingredients

Veggies

1 acorn squash 1.5 to 2 lb squash
1/2 of a yellow onion, diced 5 oz
1/2 red bell pepper, diced 3 oz
1/2 lb shiitake mushrooms, sliced 8 oz

Protein

2 cans adzuki beans, drained 18 oz

Fat

1.5 Tbsp olive oil for the soup
1.5 Tbsp sesame oil for the mushrooms

Fruit

2 ripe pears 9 oz

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

Instructions

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.

Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

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Acorn Squash & Chinese Five-Spice Soup