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.
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.
Enjoy!
- 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
-
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!
rika@vm
January 27, 2014 at 2:15 pmMmmmmmmmm I love Aduki beans! Butternut squash + aduki beans sound beautiful together…I like the Eden brand, too!