Forktionary

Adzuki And Squash Soup Recipe

Experience the rich, earthy flavors of this hearty vegan Adzuki bean and squash soup! These wonderful, meaty Japanese red beans combine perfectly with sweet squash for a comforting and satisfying meal. Perfect for a chilly evening, this recipe is easily adaptable – use canned beans to cut down on prep time, or soak dried beans overnight for a deeper flavor. A delicious and nutritious choice for any vegan or vegetarian!

Prep Time 60 mins
Cook Time 615 mins
Calories 264 kcal
Protein 24g
Rating 4.0 (2 Reviews)
Adzuki And Squash Soup 104

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Adzuki And Squash Soup

  • 1 cup dried adzuki beans
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • water (for soaking dried adzuki beans)
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • Balsamic Vinegar (not specified in recipe)
  • 2 bay leaves
  • ½ teaspoon dried savory
  • ½ teaspoon dried rosemary
  • 2 tablespoons barley miso
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • salt to taste
  • black pepper to taste
  • fresh cilantro or parsley, for garnish (optional)

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How to Make Adzuki And Squash Soup

  1. If using dried adzuki beans, soak them in water overnight. Drain and rinse before using.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add garlic, ginger, cinnamon, and nutmeg. Cook for 1 minute more, stirring constantly.
  4. Add the butternut squash, adzuki beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the squash is tender.
  5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Alternatively you can leave some beans whole for texture.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh cilantro or parsley, if desired.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

30g

Fat

0g

Carbs

18g

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Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes Healthy Vegetarian Vegan Gluten Free Fall Recipes One Pot Meals

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Time To Make Course Main Ingredient Preparation Occasion Main Dish Soups Stews Beans Vegetables Fall Vegan Vegetarian Dietary Seasonal Inexpensive Carrots Squash Taste Mood Savory