Kabocha Squash and Sweet Potato Soup With Adzuki Beans

READY IN: 4hrs 19mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup adzuki beans, soaked for a couple of hours
  • 1
    medium onion, cut into 12 wedges
  • 1
    kabocha squash, peeled and cut into large chunks
  • 2
    sweet potatoes, peeled and cut into thick slices
  • 12
    teaspoon salt
  • parsley, chopped, for garnish
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DIRECTIONS

  • In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
  • Add about 3 times the amount of water as beans and cook for 50 – 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 – 15 minutes under pressure). Drain the water.
  • In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
  • Puree the vegetables using a blender, food processor or hand blender. Add salt.
  • Serve with cooked adzuki beans and chopped parsley on top.
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