A silky, warming butternut squash soup elevated with Chinese five-spice powder — anise, cinnamon, cloves, fennel, and Sichuan pepper — for a deeply aromatic fall bowl ready in just 25 minutes.
Servings
4
Prep time
5 min
Cook time
20 min
Total time
25 min
Ingredients — 4 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Frozen cubed butternut squash packages (10–12 oz each) | 2 | packages |
| Low-sodium vegetable broth | 3 | cups |
| Five-spice powder, plus more for garnish | ½ | tsp |
| Garlic powder | ½ | tsp |
| Salt | ½ | tsp |
| Ground black pepper | ½ | tsp |
| Sour cream, for garnish | — | to taste |
Directions
1
Simmer the soup. Combine the frozen butternut squash, vegetable broth, five-spice powder, garlic powder, salt, and pepper in a large saucepan. Bring to a boil over medium-high heat, then reduce to medium. Cover and cook until the squash is completely tender, 10 to 15 minutes.
2
Blend to your liking. Use an immersion blender to puree the soup directly in the pot until perfectly smooth. For a chunkier, more rustic texture, use a potato masher instead and leave some pieces intact.
3
Garnish and serve. Ladle into bowls, add a dollop of sour cream to each, and finish with an extra pinch of five-spice powder. Serve immediately.
Cook's notes
What is five-spice powder?
A cornerstone of Chinese cuisine, five-spice is a ground blend of anise, cinnamon, cloves, fennel seeds, and Sichuan pepper. It brings a warm, complex fragrance to the naturally sweet squash — aromatic without being overwhelming. Find it in the spice aisle of most supermarkets.
Immersion blender safety
When blending hot soup, keep the immersion blender fully submerged before switching it on to avoid splashing. If using a countertop blender instead, let the soup cool slightly, blend in batches, and leave the lid slightly ajar to allow steam to escape.
Make it richer
Stir in a splash of coconut milk or a tablespoon of butter after blending for extra creaminess and body. A drizzle of toasted sesame oil on top instead of — or alongside — the sour cream also pairs beautifully with the five-spice.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | — | Saturated fat | — |
| Protein | — | Cholesterol | — |
| Total carbohydrate | — | Sodium | — |
| Dietary fiber | — | Calcium | — |
| Total sugars | — | Vitamin C | — |
| Total fat | — | Potassium | — |
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