Roast the Squash

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper, foil, or a silicone mat.

2. In a small bowl, mix together the rub: Chinese Five Spice, turmeric, garlic powder, onion powder, salt, and pepper.

3. Peel and cube the butternut squash into 1-inch pieces. Place on baking sheet, drizzle with olive oil, and toss to coat. Sprinkle with the rub, toss again, and spread into a single layer.

4. Roast for 30–35 minutes, or until golden brown on the edges and tender inside.

At this point, you can enjoy the roasted squash on its own or keep going to make the soup!

Make the Soup

1. In a large Dutch oven over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon, leaving about 2 Tbsp of rendered fat in the pot. (If not using bacon, substitute butter or olive oil—see Notes.)

2. Add the onion and sauté until translucent, 4–5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat.

Choose Your Texture

• Mashed & rustic: Add roasted squash and lemon juice to the pot. Mash with a potato masher until it’s your desired texture. Return to medium heat, stir in stock, and simmer until heated through.

• Immersion blender: Add roasted squash, lemon juice, and stock to the pot. Blend with an immersion blender until smooth. Return to medium heat until warmed through.

• Stand blender (ultra-creamy): Transfer roasted squash, sautéed onion, and garlic to a blender. Add stock and blend until silky smooth. Return mixture to the pot and reheat gently.

3. Once soup is heated through, turn off the burner. Stir in heavy cream until fully incorporated.

Serve

Ladle into bowls and top with thecrispy bacon, Parmesan, pepitas, or croutons. Enjoy!