Prep 25 mins
Cook 45 mins
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.
- 2 tablespoons peanut oil
- 1 large yellow onion, cut into short 1/4 inch thin slices
- 1 red pepper, cut into short 1/4 inch thin slices
- 2 teaspoons minced ginger
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon Chinese five spice powder
- 2 acorn squash, seeded and peeled and cut into 3/4 inch chunks
- 2 firm bartlett pears, peeled, seeds removed and sliced into thin (not paper thin)
- 4 cups vegetable broth
- 15 ounces azuki beans, drained and rinsed (about a cup and a half)
- 1 tablespoon fresh lime juice
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
- 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.
- 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.
- 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).
- Add the azuki beans and lime. Cover and simmer on low, just until the beans are heated through. Meanwhile prepare the mushrooms.
- 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).
- Ladle soup into bowls and top with sautéed mushrooms.