Adzuki bean and roasted squash soup

recipe image

  • Serves
Creator Notes

This recipe used to be inspired by a pumpkin and white bean soup from the Greens cookbook. I created it for an heirloom bean differ called Dutch bullets, which can per chance well per chance be equivalent to adzuki beans: each and each are puny, spherical, meaty beans that preserve their integrity properly when cooked and thus add a pleasurable texture distinction to a creamy squash soup. The squash is roasted with herbs, a la Jamie Oliver. The little bitterness of the kohlrabi within the vegetable puree helps balance the shock of the squash, as does a splash of vinegar when serving. —Fairmount_market


  • 1 cup

    dried adzuki beans, rinsed

  • 1

    delicata squash

  • 4 cups

    rooster or vegetable stock

  • 1

    puny kohlrabi

  • 2


  • 1


  • 2

    cloves garlic

  • olive oil

  • 1 teaspoon

    fennel seeds

  • 1 teaspoon

    herbs de Provence

  • 1/4 teaspoon

    crimson pepper flakes

  • about a sprigs of fresh thyme

  • salt and pepper to tast

  • a drizzle of crimson wine vinegar

  1. Put together the beans. At the same time as you occur to bask in, presoak them for several hours and change the water. Then simmer them in about 2 cups of water with about a springs of thyme on very low heat till subtle, about 1-2 hours, reckoning on the dryness of the beans. Discard the thyme stems and salt to model.
  2. Halve squash and scoop out seeds and pulp into a sauce pan with 4 cups of rooster stock. Simmer over low heat for about 20 minutes. Brush squash quarters with olive oil and sprinkle over fennel seeds, herbs de Provence, and crimson pepper flakes. Roast in an oven at 450 degrees till they birth to brown a puny and are subtle thru, about 25 minutes. When chilly sufficient to address, scoop the roasted squash from the skin.
  3. Peel and cleave the onion, carrots, kohlrabi, and garlic. Saute in olive oil in a mountainous pot till very subtle and glassy. Pressure the squash stock into the pot and add the roasted squash. Simmer on low heat till the vegetables are very subtle. Puree with an immersion blender till subtle. Add the cooked beans with their liquid. Simmer for about a extra minutes to meld the flavors and add salt and pepper to model. Relief with a drizzle of crimson wine vinegar.

I’m a biology professor and mother of two, and in my (slight) free time I desire to cook, which is far extra forgiving than laboratory science. Final three hundred and sixty five days I helped birth a farmers market in my neighborhood, and to promote it, I created a meals weblog: I win pleasure from the bother of coming up with recipes for local, seasonal substances and finding fun methods to cook with my teenagers.

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