Adzuki Butternut Squash Soup Recipes

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EASY BUTTERNUT SQUASH SOUP

When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 9 servings (2 1/4 qt.)

Number Of Ingredients 9



Easy Butternut Squash Soup image

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.

1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 medium butternut squash (3 pounds), peeled and cubed
4 cups vegetable broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy whipping cream
Optional: Additional heavy whipping cream and crispy sage leaves

ADZUKI AND SQUASH SOUP

Aduki beans are wonderful, meaty tasting little Japanese red beans... this recipe is suitable for a vegan meal and is posted by a request. Canned beans can be used in place of the dried to save time. Prep time includes soaking beans overnight, but cook time does not reflect cooking the beans before adding to soup.

Provided by EdsGirlAngie

Categories     Beans

Time 10h15m

Yield 4 serving(s)

Number Of Ingredients 11



Adzuki and Squash Soup image

Steps:

  • Prepare beans according to package directions.
  • Remove seeds from squash, remove peel and cut flesh into 1" cubes.
  • Place squash and remaining ingredients (except miso) in a large soup pot.
  • Bring to a boil, reduce heat and simmer until vegetables are tender, about one hour.
  • In a small bowl, mix miso and 1/4 cup broth until miso is dissolved.
  • Stir miso mixture into soup.
  • Do not boil soup after adding miso.
  • Serve immediately.

Nutrition Facts : Calories 264, Fat 0.6, SaturatedFat 0.2, Sodium 43.7, Carbohydrate 56.2, Fiber 10.9, Sugar 7.5, Protein 12

1 cup dried adzuki beans
1/2 butternut squash
5 1/2 cups water
1 cup onion, chopped
1 cup carrot, sliced
2 tablespoons balsamic vinegar
2 bay leaves
1 teaspoon dried savory
1 teaspoon dried rosemary or 2 teaspoons fresh rosemary
2 tablespoons barley miso
1/4 cup vegetable broth

ADZUKI BEAN SOUP

This is a mild soup that is healthy, simple, and quick. I used more soy sauce and I replaced the cubed squash with some pureed that I had in the freezer. I also added cayenne and red pepper flakes. I am also thinking some broth might be good in place of the water, for added flavor. From Eden Organic Foods.

Provided by Vino Girl

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9



Adzuki Bean Soup image

Steps:

  • Place all ingredients, except the soy sauce and scallions, in a soup pot; cover and bring to a boil.
  • Reduce heat to medium-low, and simmer for 15 to 20 minutes.
  • Reduce heat to low, and add the soy sauce.
  • Simmer 5 more minutes.
  • Garnish with scallions and serve.

1 (15 ounce) can adzuki beans, do not drain
1 cup water
1/2 cup butternut squash or 1/2 cup buttercup squash, seeds removed and cubed
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup corn, fresh or frozen
1/4 teaspoon salt
1/4 teaspoon soy sauce
2 tablespoons scallions, finely chopped

ADZUKI BEAN SOUP

I've just discovered adzuki beans, and if you've never tried them, I strongly recommend them ! They are highly nutritious, and contain 25% protein, one of the highest ratios among beans. This spicy soup is a lovely way in which to make their acquaintance. My personal preference for the fresh garden herb mixture is half rosemary/half oregano, but by all means use what you like best !

Provided by FlemishMinx

Categories     Beans

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 11



Adzuki Bean Soup image

Steps:

  • Wash the adzuki beans well in several changes of water, then drain.
  • In a large pot, bring the 6 cups water to a boil.
  • Add all ingredients and boil rapidly for 15 minutes.
  • Reduce heat and simmer, covered, for 2 hours.
  • You may puree fully or partially for a smoother soup, but I prefer it just as it is.
  • Serve with slices of GOOD bread!

8 ounces dry adzuki beans
6 cups water
1 large onion, finely chopped
4 stalks celery, thinly sliced
2 tablespoons fresh herbs, finely chopped (rosemary, oregano, parsley, chives, basil, or a combination of your choice)
1 bay leaf
1 clove garlic, finely minced
1 teaspoon ground allspice
3 cloves
2 teaspoons salt
3 teaspoons white pepper

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