Name: Butternut Squash Aduki Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 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 (but you may sub another type of bean., I use Eden brand from Whole Foods); 1/4 cup minced flat leaf parsley or 1 teaspoon dried parsley; Salt and pepper to taste

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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.

Butternut Squash Adzuki Soup/24 Carrot Kitchen

Here are the ingredients you will need for this recipe, plus….

… either vegetable stock or chicken stock.

The first step is to chop your onions and butternut squash and drain and rinse your beans. I used an entire butternut squash. Also, you will need to mince your garlic.

Add a few tablespoons of EVOO into a dutch oven (or soup pot) on medium heat. Add your onions and garlic and cook for about 5 minutes until softening and translucent.

Next, add your chopped butternut squash and let this start to cook and soften for a few minutes.

Then add the coriander…and stir to combine.

Next, add the coconut milk. I love this as it adds a silky creamy texture to this soup!

Add your vegetable or chicken stock.

Add your beans and parsley. I used dried parsley, but you can also use fresh.

Here is how the soup/stew looks after simmering for 15 minutes.

Butternut Squash and Aduki Soup/24 Carrot Kitchen

Enjoy!

Butternut Squash Aduki Soup

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Hearty, healthy bowl of soup. Easy to prepare and makes great leftovers.

Course: Soup/Stew

Servings: 6

Ingredients

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 but you may sub another type of bean., I use Eden brand from Whole Foods
1/4 cup minced flat leaf parsley or 1 teaspoon dried parsley
Salt and pepper to taste

Instructions

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.
Enjoy!