Adzuki Butternut Squash Soup Recipes

ADZUKI AND SQUASH SOUP

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.

ADZUKI BUTTERNUT SQUASH SOUP RECIPE

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

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

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.