Autumn Squash Soup With Ginger and Chinese 5-Spice Powder Recipe on Food52

Name: Autumn Squash Soup With Ginger and Chinese 5-Spice Powder Recipe on Food52
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, chopped; 1 tablespoon (or more, to taste) of ginger; 1-2 cloves of garlic (optional), chopped; 2-3 carrots, chopped; 2-3 squash (butternut, acorn, summer, even zucchini... really anything except spaghetti), seeded, peeled and chopped; Chicken or veggie stock, pref. low sodium (probably 2-3 cans or one of those big cardboard things), or, in a pinch, salted water; 1-2 teaspoons Cinnamon, star anise or, my favorite, Chinese 5-spice powder and/or fresh Bay leaves; Salt and pepper, to taste.

"This is really a template for any veggie soup recipe -- it works great with carrots, zucchini, potatoes (you can also add them to thicken other types), and so forth. And you can pair them with whatever spices and herbs makes sense to you (carrots and ginger, potatoes and thyme, etc.). The only special kitchen item you need is an immersion blender, which everyone should have anyway. Also: a great addition is sausage or bacon, sauteed at the beginning, removed and then added back in at the end...."

INGREDIENTS

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2 tablespoons extra-virgin olive oil

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1 onion, chopped

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1 tablespoon (or more, to taste) of ginger

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1-2 cloves of garlic (optional), chopped

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2-3 carrots, chopped

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2-3 squash (butternut, acorn, summer, even zucchini... really anything except spaghetti), seeded, peeled and chopped

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Chicken or veggie stock, pref. low sodium (probably 2-3 cans or one of those big cardboard things), or, in a pinch, salted water

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1-2 teaspoons Cinnamon, star anise or, my favorite, Chinese 5-spice powder and/or fresh Bay leaves

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Salt and pepper, to taste.

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