Adzuki Butternut Squash Soup Recipes

ADZUKI AND SQUASH SOUP

Adzuki and Squash Soup image

Aduki beans are wonderful, meaty tasting little Japanese red beans... this recipe is suitable for a vegan meal and is posted by a request. Canned beans can be used in place of the dried to save time. Prep time includes soaking beans overnight, but cook time does not reflect cooking the beans before adding to soup.

Provided by EdsGirlAngie

Categories Beans

Time 10h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dried adzuki beans
1/2 butternut squash
5 1/2 cups water
1 cup onion, chopped
1 cup carrot, sliced
2 tablespoons balsamic vinegar
2 bay leaves
1 teaspoon dried savory
1 teaspoon dried rosemary or 2 teaspoons fresh rosemary
2 tablespoons barley miso
1/4 cup vegetable broth

Steps:

Prepare beans according to package directions.
Remove seeds from squash, remove peel and cut flesh into 1" cubes.
Place squash and remaining ingredients (except miso) in a large soup pot.
Bring to a boil, reduce heat and simmer until vegetables are tender, about one hour.
In a small bowl, mix miso and 1/4 cup broth until miso is dissolved.
Stir miso mixture into soup.
Do not boil soup after adding miso.
Serve immediately.

Nutrition Facts : Calories 264, Fat 0.6, SaturatedFat 0.2, Sodium 43.7, Carbohydrate 56.2, Fiber 10.9, Sugar 7.5, Protein 12

ADZUKI BUTTERNUT SQUASH SOUP RECIPE

ADZUKI BUTTERNUT SQUASH SOUP RECIPE image

Categories Squash

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon coriander
2 teaspoons finely chopped chipotle pepper (from can, or rehydrated from dried chile)
2 teaspoons fine grain sea salt
2 medium-large onions
6 cloves garlic, minced
4 cups butternut squash, peeled and cut into 1/4-inch dice
5 - 6 cups water
5 whole canned tomatoes, chopped
4 cups cooked or canned adzuki beans
cilantro drizzle (optional)

Steps:

Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and saute for a minute or two - until aromatic. Add the onions and saute another 5 minutes or so, until they start to go translucent. Add the garlic and butternut squash, stir well, and then add 5 cups of water. Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for a few minutes, until the squash begins to soften - 5 - 10 minutes. Once the squash has softened, use a potato masher and break up the squash pieces a bit. Add the tomatoes, and cook a couple more minutes before adding the beans. Serve drizzled with the cilantro. Serves about 8. * I made a quick cilantro drizzle by finely mincing a handful of cilantro. I put it in a jar, and poured just enough olive oil over to cover - plus a couple pinches of salt. - Adapted from Jae Steele's Get It Ripe: A Fresh Take on Vegan Cooking and Living (Arsenal Pulp Press, 2008)

ANASAZI BUTTERNUT SQUASH SOUP WITH CHORIZO AND PEPITAS

Anasazi Butternut Squash Soup with Chorizo and Pepitas image

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

3/4 cup dried kidney beans
1 pound beef chorizo sausages, casings removed
1 large onion, chopped
2 garlic cloves, minced
3 cups water
2 14 1/2-ounce cans beef broth
3 cups 1/2-inch pieces peeled seeded butternut squash
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 1/4 cups frozen corn kernels
2/3 cup shelled pepitas, toasted

Steps:

Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain.
Sauté chorizo in heavy large pot over medium heat until cooked through and fat is rendered, about 10 minutes. Transfer chorizo to paper towels; drain, leaving 2 tablespoons drippings in pot. Add onion and garlic; sauté until tender, about 6 minutes. Add 3 cups water, broth and beans; bring to boil. Reduce heat; cover. Simmer until beans are tender, 1 hour.
Add squash to soup. Cover; simmer until tender, about 15 minutes. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer.
Meanwhile, set aside 2 tablespoons pepitas for garnish. Blend remaining pepitas in blender until finely ground. Stir ground pepitas into soup. Season with salt and pepper. Sprinkle with reserved pepitas and serve.

ADZUKI BEAN SOUP

Adzuki Bean Soup image

This is a mild soup that is healthy, simple, and quick. I used more soy sauce and I replaced the cubed squash with some pureed that I had in the freezer. I also added cayenne and red pepper flakes. I am also thinking some broth might be good in place of the water, for added flavor. From Eden Organic Foods.

Provided by Vino Girl

Categories One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can adzuki beans, do not drain
1 cup water
1/2 cup butternut squash or 1/2 cup buttercup squash, seeds removed and cubed
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup corn, fresh or frozen
1/4 teaspoon salt
1/4 teaspoon soy sauce
2 tablespoons scallions, finely chopped

Steps:

Place all ingredients, except the soy sauce and scallions, in a soup pot; cover and bring to a boil.
Reduce heat to medium-low, and simmer for 15 to 20 minutes.
Reduce heat to low, and add the soy sauce.
Simmer 5 more minutes.
Garnish with scallions and serve.

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