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.
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Acorn Squash & Chinese Five-Spice Soup
- 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
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 good quality sea salt
- 2 tsp fresh lime juice
- 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.