Adzuki Butternut Squash Soup


2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon (dried) coriander
2 teaspoons finely chopped chipotle pepper (from can, or rehydrated from dried chile)
2 teaspoons fine grain sea salt
2 medium-large onions
6 cloves garlic, minced
4 cups butternut squash, peeled and cut into 1/4-inch dice
5 - 6 cups water
5 whole canned tomatoes, chopped
4 cups cooked or canned adzuki beans

cilantro drizzle (optional)*


A Hearty Adzuki And Butternut Squash Soup Recipe Adapted From Jae Steele's Get It Ripe Cookbook. The Soup Has A Bit Of Chipotle Flavor And Is Made Even Better With A Drizzle Of Cilantro Olive Oil Prior To Serving.

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