Acorn Squash, Pear and Azuki Soup With Sauteed Shiitakes Recipe

Name: Acorn Squash, Pear and Azuki Soup With Sauteed Shiitakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 1 large yellow onion, cut into short 1/4 inch thin slices; 1 red pepper, cut into short 1/4 inch thin slices; 2 teaspoons minced ginger; 2 garlic cloves, minced; ½ teaspoon salt; ½ teaspoon Chinese five spice powder; 2 acorn squash, seeded and peeled and cut into 3/4 inch chunks; 2 firm bartlett pears, peeled, seeds removed and sliced into thin (not paper thin); 4 cups vegetable broth; 15 ounces azuki beans, drained and rinsed (about a cup and a half); 1 tablespoon fresh lime juice; 4 ounces fresh shiitake mushrooms, sliced in half (about a cup and a half); 2 teaspoons peanut oil; ½ teaspoon toasted sesame oil; 1 tablespoon soy sauce

Servings: persons

2 tablespoons peanut oil
1 large yellow onion, cut into short 1/4 inch thin slices
1 red pepper, cut into short 1/4 inch thin slices
2 teaspoons minced ginger
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon Chinese five spice powder
2 acorn squash, seeded and peeled and cut into 3/4 inch chunks
2 firm bartlett pears, peeled, seeds removed and sliced into thin (not paper thin)
4 cups vegetable broth
15 ounces azuki beans, drained and rinsed (about a cup and a half)
1 tablespoon fresh lime juice
4 ounces fresh shiitake mushrooms, sliced in half (about a cup and a half)
2 teaspoons peanut oil
½ teaspoon toasted sesame oil
1 tablespoon soy sauce

1
Preheat a large stock pot over medium heat.
2
Add the oil and saute the onions and peppers for about 10 minutes, or until onions just begin to brown.
3
Add the ginger and garlic and saute a minute more.
4
Add the salt, Chinese five spice, acorn squash and pear and cook for another minute, stirring often.
5
Add the vegetable broth.
6
Cover and bring to a boil.
7
Once boiling, lower the heat just a bit to simmer briskly for about 20 more minutes, or until the squash is tender.
8
Puree half the soup using either an immersion blender or by transferring half the soup to a food processor or blender and then back into the rest of the soup (dont forget to let the soup cool a bit so that the steam does not compress in the processor and kill you).
9
Add the azuki beans and lime.
10
Cover and simmer on low, just until the beans are heated through.
11
Meanwhile prepare the mushrooms.
12
Preheat a heavy bottomed skillet over medium high heat.
13
Add the oils and saute the mushrooms for about 7 minutes, until they are soft.
14
Add the soy sauce and stir constantly until the soy sauce is absorbed (about 1 minute).
15
Ladle soup into bowls and top with sauteed mushrooms.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons peanut oil, 1 large yellow onion, cut into short 1/4 inch thin slices, 1 red pepper, cut into short 1/4 inch thin slices, 2 teaspoons minced ginger, and more.

Yes, Acorn Squash, Pear and Azuki Soup With Sauteed Shiitakes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acorn Squash, Pear and Azuki Soup With Sauteed Shiitakes

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