Adzuki And Squash Soup Recipe

Ingredients for Adzuki And Squash Soup

• 1 cup dried adzuki beans (or 2 (15-ounce) cans, drained and rinsed)
• Butternut Squash
• Water
• Onion
• Carrot
• Balsamic Vinegar
• Bay Leaves
• Dried Savory
• Dried Rosemary
• Barley Miso
• Vegetable Broth

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.