Adzuki Butternut Squash Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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101 Cookbooks Ingredients:
2 tablespoons olive oil |
1 teaspoon cinnamon |
1 teaspoon dried coriander |
2 teaspoons finely chopped chipotle peppers (from can, or rehydrated from dried chile) |
2 teaspoons fine grain sea salt |
2 medium-large onions |
6 cloves garlic, minced |
4 cups butternut squash, peeled and cut into 1/4-inch dice |
5 -6 cups water |
5 whole canned tomatoes, chopped |
4 cups cooked adzuki beans |
Directions:
1. 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.
2. 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.
3. 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.
4. Once the squash has softened, use a potato masher and break up the squash pieces a bit.
5. Add the tomatoes, and cook a couple more minutes before adding the beans.
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