Acorn Squash, Pear & Five-Spice Soup

This is one of my all-time favorite soups, especially in the fall. The acorn squash, pear, and Chinese 5-spice make for such a FUN flavor combo!! Top with nutrition-packed adzuki beans and some smoky sesame shiitake mushrooms for an easy and impressive garnish that ties it all together.

If you make this delicious squash soup, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.

Acorn Squash, Pear & Five-Spice Soup

5 from 15 votes
Print Pin Ratings & Comments
Active Time: 25 minutes
Inactive Time: 1 hour
Servings 6

Ingredients
 

Soup

  • 2 acorn squashes
  • 2 ripe pears
  • 1 yellow onion, diced
  • 2 tsp fresh ginger, minced or grated
  • 2 garlic cloves, minced
  • 2 tsp Chinese five-spice powder
  • 2 cups vegetable broth, more to thin
  • 1 tbsp olive oil, for the soup
  • 1/2 lime, juiced, more to taste
  • 1/4 tsp salt

Garnishes

  • 1 tbsp toasted sesame oil, for the mushrooms
  • 1/2 lb shiitake mushrooms, sliced
  • 1 can adzuki beans
  • splash of soy sauce, or tamari for gf

Instructions
 

  • Preheat the oven to 400° F. 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 in a splash of olive oil for about 5 minutes, or until translucent. Add the ginger and garlic and sauté for 1 more minute over medium heat.
  • Scoop the soft squash out of the peel with a spoon and add it to the pot, along with the salt, five-spice, vegetable stock, and pear. Cover and simmer for 10-15 more minutes, or until the pears are tender.
  • While the soup is cooking, brown the sliced shiitakes in a skillet over medium heat, in a generous splash of sesame oil. Sauté for 7-10 minutes, until well browned. Add a splash of soy sauce in the last minute or so of cooking.
  • Remove from the heat and add the lime juice.
  • Purée fully or partially, carefully in small batches or using an immersion blender, adding broth or water as needed to thin to your desired consistency.
  • Garnish with the adzuki beans and mushrooms.

Nutrition Information

Calories: 561kcal (28%)Carbohydrates: 89g (30%)Protein: 20g (40%)Fat: 15g (23%)Saturated Fat: 2g (13%)Sodium: 858mg (37%)Potassium: 1548mg (44%)Fiber: 20g (83%)Sugar: 16g (18%)Vitamin A: 1518IU (30%)Vitamin C: 49mg (59%)Calcium: 161mg (16%)Iron: 6mg (33%)
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18 Comments

  1. Anonymous

    PERFECT timing!! I have some adzuki beans in my pantry and have had no idea what to do with them. This looks delicious! Thanks Katie – love all the how to pictures.

  2. Hi Katie! What is Chinese 5 spice?

    Sent from Mrs T

    >

  3. Patricia

    So this makes 3 servings total, right? How much does 1 serving approximately weigh?

  4. 5 stars
    Wonderful recipe. Thanks so much for posting this !

  5. 5 stars
    Delicious recipe.Thanks for sharing!!

  6. 5 stars
    YUMMMM! Such intriguing flavors. The pear with the five spice with the sesame/soy shiitake. SOOO good Katie! This takes a while to make, but it felt very nurturing to do all the prep on this dreary Friday! I did about 1/2 puree using the immersion blender in the pot – just like your pictures.

  7. 5 stars
    This is my favorite recipe so far! Took me a while to make but so worth it! Buying veggies presliced will make a big difference. Used navy beans because I could not find adzuki anywhere. Are they hard to find or partial to health food stores? Other than the mushrooms is there any reason not to do this on a slow cooker?

    • I know, it’s hard to find adzuiki beans for some reason. I think we finally found them at whole foods. Sometimes they are in natural food sections. I don’t think there’s any reason not to do this one in a slow cooker, let me know how it goes!

  8. Megan Szar

    5 stars
    Made this today – delicioussss combo of flavors, especially the hint of pear against everything else. I blended half and like that because it made it a think soup with just a bit of chunkines. I used black beans, garbanzo, and pinto, and it still turned out well.

  9. Susan Johnson

    5 stars
    I thought this was delicious!!! I like texture so I did not blend 1/2.

  10. OH WOW! Does this look good! Thank you, Katie! You’re always so precise with your recipes and I appreciate it! I’m getting back on the BLE train and I’m planning out my meals for this next week. Can’t wait to try this one out!

  11. Anonymous

    Do you think I could use other spices than Chinese 5 spice?

    • The Chinese 5 spice is what makes this soup so freaking yummy, in my opinion. You could swap it with something else, but it would be a pretty different soup. Maybe garam masala or curry powder?

  12. 5 stars
    I had never used Chinese 5 Spice. I agree with you, Katie, this spice makes this dish! So unique and deeeeelish!!

  13. Pingback: Pumpkin Chickpea Curry - Katie's Conscious Kitchen

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