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–+ servings
An asymmetrical white bowl holds a creamy vegan butternut squash soup that is seasoned with five spice powder. It's topped with croutons.
4.58 from 38 votes

Creamy Vegan Butternut Squash Soup with Five Spice

Author - Gena Hamshaw
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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.