Spicy Kabocha Squash And Adzuki Bean Soup
This is unique looking and tasting soup is pungent, savory and really, really comforting!
- Prep time
- 10 min
- Cook time
- 1 hr 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup dried adzuki beans
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/2 pound kabocha squash or acorn squash (peeled, seeded and chopped bite size)
- 5 1/2 cups water
- 1 tablespoon chili paste such as sambal oelek
- 1 4-inch square kombu (dried kelp) (optional)
- 4 ounces watercress (chopped)
- 1 tablespoon pumpkin seeds
- 1 tablespoon goji berries (optional )
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
Instructions
- 1
Place adzuki beans in a pot with 3 cups water and bring to a boil. Lower heat and simmer for 45 minutes. Drain beans and leave them in the strainer.
- 2
In a large pot over medium high heat, add olive oil and when oil is hot, add squash and salt and cook for 8-10 minutes, until squash is caramelized and golden brown. Transfer squash to a bowl and set aside.
- 3
In the same pot over medium heat, add water, kombu, adzuki beans and sambal oelek. Stir, bring to a boil and lower the heat to a simmer. Cover and cook for 20 minutes on low.
- 4
Add watercress, cover and cook for 10 minutes.
- 5
Put half of the cooked kabocha squash in a blender along with 1/3 cup water. Blend until smooth and add to the soup pot along with the remaining kabocha squash, pumpkin seeds, goji berries, fish sauce and soy sauce.
- 6
Stir, season with salt and pepper and serve hot.