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Spiced Roasted Vegetable Soup with Five-Spice

This roasted vegetable soup combines seasonal squash and carrots roasted until caramelized, blended with warm spices and a pinch of Chinese five-spice powder. The finished soup has a silky, vibrant orange texture with complex layers of flavor and aromatic hints of cinnamon and star anise, showcasing a comforting yet intriguingly spiced dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound butternut squash peeled and cubed
  • 3 large carrots peeled and sliced
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon Chinese five-spice powder for flavor
  • 1 small onion roughly chopped
  • 4 cups vegetable broth for blending and simmering
  • to taste salt
  • to taste pepper
  • 1 pinch cinnamon optional, for aroma
  • 1 star anise star anise optional, for depth

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the butternut squash and carrots with olive oil and a pinch of salt, then spread them on a baking sheet. Roast until tender and caramelized around the edges, about 25-30 minutes, filling your kitchen with a sweet, toasty aroma.
  2. While the vegetables roast, roughly chop the onion and prepare your vegetable broth. Once the vegetables are ready and cooled slightly, transfer them to a blender or use an immersion blender in a large pot to blend until smooth and silky.
  3. Pour the blended mixture into a large pot and add the vegetable broth. Stir in the Chinese five-spice powder, cinnamon, and star anise. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld for about 10 minutes, filling your kitchen with warm, fragrant spices.
  4. Taste the soup and adjust seasoning with salt and pepper until balanced and flavorful. Remove the star anise if used, for a smoother texture and to prevent an overly intense spice note.
  5. Finish by re-blending the soup briefly if needed for extra creaminess, or leave it chunky for a heartier feel. The soup should be velvety, with a vibrant orange hue and a comforting aroma of spices.
  6. Spoon the warm, fragrant soup into bowls and enjoy immediately, savoring the deep, complex flavors with each spoonful.

Notes

For an extra layer of flavor, garnish with a drizzle of cream or a sprinkle of chopped herbs. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.