Adzuki Bean And Roasted Squash Soup

1. 1

   Prepare the beans. If you like, presoak them for several hours and change the water. Then simmer them in about 2 cups of water with a few springs of thyme on very low heat until soft, about 1-2 hours, depending on the dryness of the beans. Discard the thyme stems and salt to taste.

2. 2

   Halve squash and scoop out seeds and pulp into a sauce pan with 4 cups of chicken stock. Simmer over low heat for about 20 minutes. Brush squash quarters with olive oil and sprinkle over fennel seeds, herbs de Provence, and red pepper flakes. Roast in an oven at 450 degrees until they start to brown a little and are soft through, about 25 minutes. When cool enough to handle, scoop the roasted squash from the skin.

3. 3

   Peel and chop the onion, carrots, kohlrabi, and garlic. Saute in olive oil in a large pot until very soft and glassy. Strain the squash stock into the pot and add the roasted squash. Simmer on low heat until the vegetables are very soft. Puree with an immersion blender until smooth. Add the cooked beans with their liquid. Simmer for a few more minutes to meld the flavors and add salt and pepper to taste. Serve with a drizzle of red wine vinegar.

* Per serving · 4 servings · Values may vary.