Squash & Adzuki Beans
This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.
Yield
6 servingsPrep
20 minCook
90 minReady
110 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
adzuki beans
dried |
*
|
| 3 ½ | cups |
water
|
|
| 1 | piece |
kombu
dried |
* |
| 1 | cup |
butternut squash
diced |
*
|
| ½ | teaspoon |
ginger root
grated |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
adzuki beans
dried |
*
|
| 828 | ml |
water
|
|
| 1 | piece |
kombu
dried |
* |
| 237 | ml |
butternut squash
diced |
*
|
| 2.5 | ml |
ginger root
grated |
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
Directions
Soak beans overnight.
Drain.
Place beans, water, and kombu in a medium-size saucepan.
Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
Stir in squash and ginger root, then cover and simmer 30 minutes longer.
Mix gently with a wooden spoon, and break up the kombu which has softened.
Serve garnished with parsley.
