Adzuki Butternut Squash Soup

101 Cookbooks

• Ready In: 25 mins
• Serves: 8

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.