Chinese Five-Spice Acorn Squash Soup

>> Monday, February 23, 2015

Chinese Five-Spice Acorn Squash Soup

This is recipe number 2 from Joe's Valentine's Day dinner. I planned to make a fairly healthy soup full of that beta-carotene goodness, and the acorn squash was looking mighty good at the grocery store. The end result was a super-easy, super-creamy soup without the calories that come from cream.

One thing we noted is that the five-spice powder ingredients contain cloves, nutmeg, and cinnamon, which all turn bitter with long cooking. If you know you'll be warming the soup for a long time - we were serving it a few courses down the road - add the spice near the end.

Joe's Valentines' Day Dinner


2 large acorn squashes
2 tsp garlic powder
Salt and Pepper to taste
4 cups chicken or vegetable broth
6 oz. fat-free cream cheese
2 tsp Chinese 5-spice powder
1/3 cup chopped pecans
2 tbsp chopped chives


Cut the squashes in half and scoop out the seeds. Place cut-side down on a plate, and microwave for 8-10 minutes, or until tender. Let cool until they are easier to handle.

Heat a saucepan to high and and throw in the pecans. Shake and cook until the nuts are slightly golden and fragrant. Remove from heat and put in a bowl so they don't cook any further in the pan.

Puree the squash, garlic powder, salt and pepper, broth, and cream cheese in a blender. Pour into the pan and heat to a simmer. Stir in the five-spice powder, then heat through. 

Serve in bowls topped with the pecans and chives.

Serves 4-6.


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