Creamy Vegan Butternut Squash Soup with Five Spice
4.63 from 35 votes

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.

A bowl of orange hued soup has been topped with dark brown, crispy croutons.

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!

An asymmetrical white bowl holds a creamy vegan butternut squash soup that is seasoned with five spice powder. It's topped with croutons.

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.

An asymmetrical white bowl holds a creamy vegan butternut squash soup that is seasoned with five spice powder. It's topped with croutons.
4.63 from 35 votes

Creamy Vegan Butternut Squash Soup with Five Spice

Author – Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yields: 4 servings

Ingredients

For the creamy butternut squash and five-spice soup:

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 carrots peeled and chopped
  • 2 celery sticks chopped
  • 3 cloves garlic minced
  • 1 tablespoon grated ginger
  • 2 teaspoons Chinese 5-Spice powder
  • Dash crushed red pepper
  • 1 teaspoon salt
  • 2 pounds peeled and cubed butternut squash
  • 1 tablespoon maple syrup optional
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 1/2 cup all-purpose cashew cream (substitute full-fat, canned coconut milk)

Instructions

  • To make the soup, heat the olive oil over medium high heat in a large soup pot. Add the onion, carrot, and celery. Saute for 5 minutes, stirring frequently, or until the onions appear soft and clear. Stir in the garlic and ginger. Saute for another 2-3 minutes, adding a few tablespoons of water as needed to prevent the veggies from sticking or burning.
  • Stir in the five spice powder, red pepper, and salt, and give everything a good stir. Add the butternut squash, syrup, broth, and water. Bring the mixture to a boil, cover, and reduce heat to a simmer. Simmer for 30-40 minutes, or until the squash is very tender.
  • Transfer the soup to a blender in two batches and blend on high speed until it's completely smooth, being very careful to keep the lid on tight (hot liquids will spatter). Alternately, you can use an immersion blender to puree the soup. Transfer the blended soup back to your pot and stir in the cashew cream. Check the soup for seasoning and adjust spices to taste.

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.

An asymmetrical, round bowl is resting on a light linen cloth. The bowl contains a creamy vegan butternut squash soup.

I hope you can all cozy up to a warm, vibrant bowl very soon. Enjoy!

xo

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Recipe Rating




    270 Comments
  1. So this recipe says it has 28 positive reviews but they are all just an answer to a question of what would they do if they won a Blentec you are giving away? Are there no actual reviews for the recipe? If there are not, you really should clear out all these “answers” from 2016 so one can get a real review.

  2. 5 stars
    I’d stick to something quick and easy and make a green kale smoothie! My poor old blender has been serving me well but green smoothies always end up too fiber-y (is that even a word?). 🙂

    I love the richness of flavours in this seemingly simple soup and the idea of adding black rice as a topping, by the way! How rich and delicious! xo

  3. I’ve made butternut squash soup but never with 5-spice. Would love to try this and see how smooth it gets.

  4. I would love to make smoothies and everything else with a beautiful Blendtec!

  5. I would be making smoothies, one of my favorite on the go breakfasts to take to work with me!

  6. I would try the creamy butternut squash and five-spice soup – looks good

  7. I’m so excited that this giveaway features a Blendtec! I’d definitely make more smoothies with ice if I won, because my current blender can’t really handle that much ice! 😀

  8. The first recipe I would make up is a smoothie with lots of greens and seeds. Thanks for the chance to win!

  9. Pina Coladas are a recipe, right? Because it’s been in the 90s here this week and a cool fruity cocktail sounds really good.

  10. I would totally make peanut butter! It always comes out chunky in my blender 🙁

  11. I haven’t been having many smoothies lately in the winter, so I’d love to get back into smoothie making with a new Blendtec 🙂

  12. I would use the Blendtec to make a number of things, but especially green juices, purees, etc. I have gastroparesis and cannot eat veggies. This would improve my nutritional level for sure!!!

  13. I make smoothies in a blender but would love to make healthy soups esp since it’s so cold !!

  14. 5 stars
    I will make one of my HMR shakes with the Blendtec, if I’m the winner! Would love to win this!!!

  15. I went to the Blentec pinterest page, and I couldn’t BELIEVE how many delicious looking recipes they had – and how many categories, too!

    I would probably make the home made, all natural nutella. oh man. yum!

  16. 4 stars
    Good Golly Miss Molly , I make a blueberry smoothie to get well. Wow, prize blender is fab. & splendid. 2 fingers snap. It is tight, fly & off the chain. Thank you for the awesomeness, the contest, and generosity. 🙂

  17. I spend 4 months a year in Mexico and can’t seem to make refried beans the way they do. Part of the reason is because I don’t have a blender. So, I’ll start with this and go from there.

    Besos, Sarah
    Journeys of The Zoo

  18. The first thing I would make with my blender (if I win) is baby food for my 6 month old daughter! We are using a very poor quality blender and I want to make sure we are giving her the most nutritious food possible! 🙂

  19. The first thing I would do with this blender is to see how smooth it can make smoothies. And how well it blends blueberries

  20. I would love to be able to make silky smooth smoothies! My current blender does not work very well.

  21. The first thing I’d make is nut butter. My dad has lots of pecan trees so fresh (and freshly frozen) pecans are always on hand. I’ve never had pecan nut butter, but am anxious to make and try it.

  22. thanks for the giveaway opportunity!
    i’d first make some sort of bean dip probably. i dont have a food processor and it’s so hard in a blender. i love the big bottom base; cleaning is such a drag!

    also love the use of black rice here! 🙂

  23. I would make a smoothie! Would love a blendtec because my blender actually died the other day 🙁 and I am craving a smoothie!