SERVES 4 TO 6, V, GF
Chinese five-spice powder is a prepared mixture of ground spices, most commonly star anise, cinnamon, cloves, toasted fennel seeds, and toasted Sichuan peppercorns. Some versions add ginger, nutmeg, or orange peel or use black peppercorns in place of the Sichuan variety. In Chinese restaurants, five-spice powder is mostly used in rubs for meats and seafood. It also adds warm flavor notes to marinades and sauces. Here, a mere ½ teaspoon of the powder gives distinctive depth of character to this nutrient-rich soup with the subtle sweetness of butternut squash, pear, and a touch of maple syrup.
1 tablespoon grapeseed oil
1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces
1 Asian (or russet) pear, peeled, cored, and roughly chopped
3 large shallots, chopped
2 garlic cloves, pressed and allowed to sit for 10 minutes
4 scallions, finely sliced (keep white and light green parts separate)
1 tablespoon dry sherry
2 teaspoons grade B maple syrup
½ teaspoon Chinese five-spice powder
Sea salt and freshly ground black pepper, to taste
4 cups Quick Vegetable Stock (here) or store-bought vegetable broth
Sriracha or other hot sauce
1. Heat the oil in a soup pot over medium-high heat. Add the squash and sauté until golden, about 6 minutes.
2. Add the pear, shallots, garlic, and white parts of the scallions and continue cooking until the shallots are translucent, about 2 minutes.
3. Stir in the sherry, maple syrup, five-spice powder, salt, and pepper and cook for a minute or two. Add the broth, raise the heat to high, and bring the soup to a boil. Reduce the heat to medium-low, partially cover the pot, and cook at a low boil for 8 to 10 minutes or until the squash is tender.
4. Puree the soup in a blender or with an immersion blender. Taste and adjust with salt or maple syrup, if necessary. Serve garnished with the green parts of the scallions and a dash of Sriracha sauce, to taste.