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    You are in: Home / Recipes / Acorn Squash, Pear and Azuki Soup With Sauteed Shiitakes Recipe
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    Acorn Squash, Pear and Azuki Soup With Sauteed Shiitakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    25 mins

    45 mins

    FLKeysJen's Note:

    A fresh hearty soup, studded with pretty red azuki beans and just a hint of fragrant five spice. Salty, chewy sesame shiitakes“adorn” the soup and pull all the flavors together. Prepping the squash may be a hassle, but after that it goes together fast. From Post Punk Kitchen. Tips: Acorn squash is a pain to peel. The best way is to cut them in half and seed them then cut them into slices (3/4 inch in this case). Use a paring knife to slice off the skin then cut as per the recipe. To remove the seeds from the pear, peel and slice in half, then use a measuring teaspoon to scoop them out.

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    For the mushrooms

    • 4 ounces fresh shiitake mushrooms, sliced in half (about a cup and a half)
    • 2 teaspoons peanut oil
    • 1/2 teaspoon toasted sesame oil
    • 1 tablespoon soy sauce


    1. 1
      Preheat a large stock pot over medium heat. Add the oil and sauté the onions and peppers for about 10 minutes, or until onions just begin to brown.
    2. 2
      Add the ginger and garlic and sauté a minute more. Add the salt, Chinese five spice, acorn squash and pear and cook for another minute, stirring often. Add the vegetable broth. Cover and bring to a boil. Once boiling, lower the heat just a bit to simmer briskly for about 20 more minutes, or until the squash is tender.
    3. 3
      Puree half the soup using either an immersion blender or by transferring half the soup to a food processor or blender and then back into the rest of the soup (don’t forget to let the soup cool a bit so that the steam does not compress in the processor and kill you).
    4. 4
      Add the azuki beans and lime. Cover and simmer on low, just until the beans are heated through. Meanwhile prepare the mushrooms.
    5. 5
      Preheat a heavy bottomed skillet over medium high heat. Add the oils and sauté the mushrooms for about 7 minutes, until they are soft. Add the soy sauce and stir constantly until the soy sauce is absorbed (about 1 minute).
    6. 6
      Ladle soup into bowls and top with sautéed mushrooms.

    Ratings & Reviews:


    Nutritional Facts for Acorn Squash, Pear and Azuki Soup With Sauteed Shiitakes

    Serving Size: 1 (352 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 414.4
    Calories from Fat 63
    Total Fat 7.1 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 372.7 mg
    Total Carbohydrate 76.1 g
    Dietary Fiber 14.3 g
    Sugars 8.5 g
    Protein 16.7 g

    The following items or measurements are not included:

    Chinese five spice powder

    vegetable broth

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