Instant Pot directions: 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 five spice powder in the container of the Instant Pot. Press “Soup” setting. Cook according to manufacturer’s directions. Pour ingredients into a large blender and process until smooth. Season with salt and pepper as desired (optional), and garnish with almonds.
Slow cooker directions: 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 five spice powder in the container of the crockpot. Cook on high for 4–6 hours or on low for 8–12 hours. Cook according to manufacturer’s directions. Pour ingredients into a large blender and process until smooth. Season with salt and pepper as desired (optional), and garnish with almonds.
