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+ servings

Butternut Squash Aduki Soup

Hearty, healthy bowl of soup. Easy to prepare and makes great leftovers.
Course Soup/Stew
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 141 kcal
Author Christine Galvani


  • 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


  1. 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.
  2. Add the butternut squash and let this cook for 3-5 minutes more.
  3. Add the coriander, stir, and let cook for 1 minute more.
  4. Add coconut milk and veg or chicken stock. Stir to combine and cook for about 10 minutes.
  5. Add beans, parsley and salt and pepper to taste and cook for about 10-15 minutes, covered on medium low heat.
  6. Add more stock as needed to get desired consistency.
  7. Enjoy!
Nutrition Facts
Butternut Squash Aduki Soup
Amount Per Serving
Calories 141 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 438mg18%
Potassium 601mg17%
Carbohydrates 19g6%
Fiber 3g12%
Sugar 4g4%
Protein 2g4%
Vitamin A 13500IU270%
Vitamin C 40.8mg49%
Calcium 81mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.