Adzuki and Squash Soup
Warm up with a bowl of hearty, nutrient-packed Adzuki and Squash Soup—a delightful blend of creamy butternut squash and protein-rich adzuki beans. This wholesome vegan soup is infused with aromatic spices like cumin, coriander, and cinnamon, alongside fresh grated ginger for a burst of flavor in every spoonful. Roasting the squash brings out its natural sweetness, complemented perfectly by the savory undertones of garlic and onion. Pureed to your preferred texture, this cozy soup is not only satisfying but also easy to prepare, making it perfect for weeknight dinners or meal prep. Serve it hot, topped with a sprinkle of fresh parsley, for a comforting, flavor-forward dish that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 cup (dried) Adzuki beans
- 3 cups (cubed) Butternut squash
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic cloves
- 4 cups Vegetable stock
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon (grated) Fresh ginger
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Rinse the adzuki beans thoroughly and soak them in water for 6-8 hours or overnight. Drain and rinse them before cooking.
In a large pot, add the soaked adzuki beans and cover with fresh water. Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes or until the beans are tender but not mushy. Drain and set aside.
Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Roast for 20-25 minutes, or until the squash is tender and caramelized. Set aside.
In the same large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
Add the minced garlic, ground cumin, ground coriander, ground cinnamon, and grated ginger to the pot. Stir for 1-2 minutes, until fragrant.
Pour the vegetable stock into the pot and bring it to a gentle boil. Add the cooked adzuki beans and roasted squash to the pot. Reduce the heat to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender to puree, then return it to the pot. For a chunkier texture, blend only part of the soup.
Season the soup with salt and black pepper to taste. Adjust any spices as desired.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 42.6 g | 16% | |
| Dietary Fiber | 10.8 g | 38% | |
| Total Sugars | 6.9 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1068 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
