Wowsa – it has been cold in the Northeast! In my opinion, to combat this, there is nothing like a warm, comforting bowl of soup. I have my usual favorites, like the Creamless Tomato Soup, which I made recently again. By the way, thank you for the reader comments from those of you who have made and loved it as well.
Well, I have found another great soup/stew in this Butternut Squash Aduki Soup. Aduki (also known as Adzuki) is a type of bean and I use the Eden brand as it is organic and comes in a BPA free can. You could substitute another type of bean, no problem and I have done that in the past.
- 3 tablespoons extra virgin olive oil
- 2 medium onions, finely chopped
- 2 clove garlic, minced
- 1 medium butternut squash, peeled and diced (may sub sweet potato)
- 1 teaspoon dried coriander
- 3 cups vegetable or chicken stock.
- 1 can Aduki beans (I use Eden brand from Whole Foods), but you may sub another type of bean.
- ¼ cup minced flat leaf parsley or 1 teaspoon dried parsley
- Salt and pepper to taste
- In a medium dutch oven (or soup pot), over medium heat, place 3 tablespoons EVOO and the diced onions and minced garlic and saute for about 3-5 minutes, until the onion is translucent and begins to soften.
- Add the butternut squash and let this cook for 3-5 minutes more.
- Add the coriander, stir, and let cook for 1 minute more.
- Add coconut milk and veg or chicken stock. Stir to combine and cook for about 10 minutes.
- Add beans, parsley and salt and pepper to taste and cook for about 10-15 minutes, covered on medium low heat.
- Add more stock as needed to get desired consistency.
Recipe adapted from Eat on Purpose.
I hope you are having a wonderful week! Stay warm.