Delicata Squash Soup with Five Spice

Fall is upon us—the leaves are turning golden, the days are shorter and cooler, and winter squashes are in season! One of my favorite winter squashes is Delicata, because unlike many winter squashes, the outer skin is a little more tender and easier to deal with. Just like the name says, Delicata is delicate in flavor, color, and size, making it the perfect vegetable for small meals or even stuffing. For my vegan Delicata Squash Soup with Five Spice, I paired this squash with the warm, spiciness of five spice powder, which is a mixture of star anise, cloves, cinnamon, Szechuan pepper, and fennel seeds. You may not be familiar with this spice, which is used in many traditional Asian dishes, but it offers the perfect amount of sweet and savory for fall dishes, stir-fries, curries, and even baked goods.

Delicata Squash Soup with Five Spice

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(17 votes, average: 4.71 out of 5)
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4.7 from 17 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This warm, satisfying, healthy, plant-based (vegan) soup calls upon the flavors of delicata squash, onions, garlic, five spice powder, and almonds.

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Ingredients

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Soup:

• 2 medium (1 pound each) Delicata squash
• 1 tablespoon extra virgin olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 ½ teaspoons five spice
• 1 ½ cups vegetable broth
• 1 ½ cups plant-based milk, plain, unsweetened (i.e., almond, oat, soy)

Garnish:

• ¼ cup almonds, chopped
• Additional extra virgin olive oil
• Additional five spice

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Instructions

1. Slice the squash in half horizontally, scoop out seeds, and chop into cubes, leaving peel on.
2. Heat olive oil in a large pan and add cubed squash, onion and garlic and sauté over medium heat for 8 minutes.
3. Add five spice and broth, stir well, and cover. Simmer over medium heat for 5 minutes.
4. Add plant-based milk and simmer for an additional 4-5 minutes, until squash is tender.
5. Blend soup until smooth using an immersion blender, or by blending it in a large blender.
6. Pour into soup bowls and garnish with chopped almonds and additional olive oil or five spice, if desired.
7. Makes 4 servings (1 ¼ cups each)

Notes

Instant Pot directions: Slice the squash in half horizontally, scoop out seeds, and slice into large pieces. Place the squash, along with the olive oil (may omit), onion, garlic, soymilk, and five spice powder in the container of the Instant Pot. Press “Soup” setting. Cook according to manufacturer’s directions. Pour ingredients into a large blender and process until smooth. Season with salt and pepper as desired (optional), and garnish with almonds.

Slow cooker directions: Slice the squash in half horizontally, scoop out seeds, and slice into large pieces. Place the squash, along with the olive oil (may omit), onion, garlic, soymilk, and five spice powder in the container of the crockpot. Cook on high for 4–6 hours or on low for 8–12 hours. Cook according to manufacturer’s directions. Pour ingredients into a large blender and process until smooth. Season with salt and pepper as desired (optional), and garnish with almonds.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Soup
• Cuisine: American

Nutrition

• Serving Size: 1 serving

For other plant-based soup recipes, check out these:

Roasted Butternut Squash Soup with Hazelnuts
French Wild Rice Vegetable Soup
Indian-Style Yellow Lentil Stew

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