Squash and Adzuki Bean Soup
A soothing winter soup. The butternut squash contains cancer-protective carotenes. Adzuki beans are high in protein and trace minerals, and are one of the easiest legumes to digest. Miso contains cancer-fighting isoflavones.
Servings: 12
1 cup adzuki beans, soaked overnight
1 piece kombu, rinsed
3 cups water
2 lbs butternut squash, peeled and medium diced
2 Tbs coconut oil
2 small yellow onions, finely diced
1 cup celery, finely diced
1 cup fennel bulb, finely diced, fronds minced and reserved for garnish
1 1/2 Tbs minced garlic
2 Tbs freshly grated ginger
1/2 tsp freshly grated nutmeg
1 Tbs miso
1 tsp salt
black pepper, to taste
1. Drain the beans and add to a pot with the kombu. Cover with about 2 inches of water. Bring to a boil, then turn down to a simmer. Cook until tender, 45 – 60 minutes.
2. Meanwhile, add the 3 cups water to a pot and add the squash. Simmer squash until tender, about 15 minutes. Puree the squash in the cooking liquid.
3. When the beans are cooked, strain and add back to the pot. Add the squash puree.
4. Heat the oil in a medium sauté pan. Sauté the onions, celery, and fennel until slightly tender, about 10 minutes. Add the garlic and ginger and sauté for a few more minutes. Add to the soup pot along with the nutmeg. Simmer, uncovered, for 15 minutes, adjusting consistency with additional cooking liquid if needed. Turn off the heat.
5. Dilute the miso in a bit of the soup and add back to the pot. Season with additional salt as needed and pepper to taste.
6. Garnish with some fennel fronds and serve.