Kabocha Squash And Sweet Potato Soup With Adzuki Beans

1. 1

   In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.

2. 2

   Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.

3. 3

   In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.

4. 4

   Puree the vegetables using a blender, food processor or hand blender. Add salt.

5. 5

   Serve with cooked adzuki beans and chopped parsley on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.