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Ingredients

• 2 Delicata squash
• 1 tablespoons extra virgin olive oil
• ½ onion, chopped
• 1 clove garlic, minced
• 1 ½ cups almond (or soy) milk, plain, unsweetened
• 1 teaspoon Chinese 5 spice
• Salt and pepper to taste (optional)
• ¼ cup almonds, chopped

Instructions

1. Slice the squash in half horizontally, scoop out seeds, and slice into large pieces. Place in a large pot of boiling water, cover, and cook for about 15 minutes, until pierces easily with a fork but it still firm.
2. Meanwhile, heat olive oil in a small skillet or sauté pan and sauté onion and garlic for about 9 minutes, until tender.
3. Transfer onions and garlic to a one quart blender container.  Add almond milk and Chinese 5 spice.
4. When squash is tender, drain pot into a strainer and cool squash slightly. Scoop out cooked squash with a spoon, removing from peel, and place in the blender container.
5. Process blender for a minute or two until mixture is smooth and creamy.
6. Pour blended soup into the pot and reheat for a few minutes until bubbly. Season with salt and pepper as desired.
7. Pour into soup bowls and garnish with chopped almonds and additional Chinese 5 spice, if desired.

Slow Cooker Instructions

1. Slice the squash in half horizontally, scoop out seeds, and slice into large pieces. Place the squash, along with the olive oil (may omit), onion, garlic, soymilk, and Chinese 5 spice in the container of the crockpot.
2. Cook on high for 4–6 hours or on low for 8–12 hours. Cook according to manufacturer’s directions.
3. Season with salt and pepper as desired (optional), and garnish with almonds.

Instant Pot Instructions

1. Slice the squash in half horizontally, scoop out seeds, and slice into large pieces. Place the squash, along with the olive oil (may omit), onion, garlic, soymilk, and Chinese 5 spice in the container of the Instant Pot.
2. Press “Soup” setting. Cook according to manufacturer’s directions.
3. Season with salt and pepper as desired (optional), and garnish with almonds.