Adzuki And Squash Soup Recipes

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.

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 afew 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.

Steps:

• In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
• Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.
• In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
• Puree the vegetables using a blender, food processor or hand blender. Add salt.
• Serve with cooked adzuki beans and chopped parsley on top.