This vegan butternut squash soup is seasoned with five spice powder, which compliments its sweet and savory flavors. Cashew cream gives it an especially creamy texture. The soup is simple and easy to make, and it’s perfect for fall.
As I was writing this post, I realized that I actually have very few butternut squash soups on the blog. It’s a strange oversight, because I love butternut squash recipes.
And butternut soup is probably my most reliable “go-to” when it comes to an easy fall or winter appetizer.
This creamy vegan butternut squash soup with five spice features a unique flavor addition of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds–the characteristic blend known as Chinese five-spice powder.
My best friend and her husband recently brought vibrant peppercorns back after a trip to China. They inspired me to start cooking with five spice more often.
I’ve found that it’s wonderful with roasted vegetables, in stock, and in stir fry dishes.
Here, it is a perfect compliment to the sweet and savory notes of the vegan butternut squash soup. And sweet and savory flavor combinations are my favorite kind!
The silky smooth texture of this soup will be easier to come by if you have a powerful blender. I’ve used a Blendtec in the past. Nowadays, my go-to blender is the Breville SuperQ.
Otherwise, it’s so easy to prepare this soup. Sauté, blend, and enjoy.
The creamy quality of the soup is of course thanks to my beloved cashew cream. However, you could use full-fat, canned coconut milk instead. Here’s the recipe.
Now that I’ve tried this squash and five-spice combination, I have a lot of other ideas for ways that I might pair them!
It’s easy to make this soup as part of a meal prep routine, and it can be frozen for up to six weeks.
The soup is perfect for fall—nourishing, creamy, warming—and I’m happy to have discovered it.
I hope you can all cozy up to a warm, vibrant bowl very soon. Enjoy!