Acorn Squash & Chinese Five-Spice Soup

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
Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 3
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.
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