Best 4 Adzuki Butternut Squash Soup Recipes
Adzuki butternut squash soup is a delicious and nutritious dish that is perfect for a cold winter day. It is made with adzuki beans, butternut squash, and a variety of spices, and can be easily customized to your own taste. This versatile soup can be served as an appetizer, main course, or side dish, and is sure to please everyone at your table. Whether you are a seasoned chef or a beginner in the kitchen, this article will provide you with everything you need to know to make a delicious and satisfying adzuki butternut squash soup.
Check out the recipes below so you can choose the best recipe for yourself!
ADZUKI AND SQUASH SOUP
Aduki beans are wonderful, meaty tasting little Japanese red beans... this recipe is suitable for a vegan meal and is posted by a request. Canned beans can be used in place of the dried to save time. Prep time includes soaking beans overnight, but cook time does not reflect cooking the beans before adding to soup.
Provided by EdsGirlAngie
Categories Beans
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 264, Fat 0.6, SaturatedFat 0.2, Sodium 43.7, Carbohydrate 56.2, Fiber 10.9, Sugar 7.5, Protein 12
ADZUKI BUTTERNUT SQUASH SOUP RECIPE
Categories Squash
Number Of Ingredients 12
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
Yield Makes 6 servings
Number Of Ingredients 11
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
This is a mild soup that is healthy, simple, and quick. I used more soy sauce and I replaced the cubed squash with some pureed that I had in the freezer. I also added cayenne and red pepper flakes. I am also thinking some broth might be good in place of the water, for added flavor. From Eden Organic Foods.
Provided by Vino Girl
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Tips:
- Choose the right squash. For this recipe, you'll want to use a butternut squash that is ripe and has a deep orange color. Avoid squashes that are soft or have blemishes.
- Roast the squash before adding it to the soup. Roasting the squash brings out its natural sweetness and makes it easier to blend into a smooth soup.
- Use low-sodium chicken broth. This will help keep the soup from becoming too salty.
- Add some spices to the soup for extra flavor. Ground cumin, curry powder, and paprika are all good options.
- Garnish the soup with fresh herbs or a dollop of sour cream before serving. This will add a pop of color and flavor.
Conclusion:
Adzuki butternut squash soup is a delicious and healthy dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables and it's also a good source of fiber, potassium, and vitamin A. This soup is also very versatile, so you can easily customize it to your own taste. If you're looking for a new and exciting soup recipe to try, then I highly recommend giving this one a try.
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