Adzuki Butternut Squash Soup

  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Cinnamon, Ground
  • 1 tsp Ground Coriander Seed
  • 2 tbsp Chipotle Peppers In Adobo Sauce
  • 1 1/2 medium Onion, Sweet
  • 6 clove Garlic
  • 32 oz Pumpkin, Raw
  • 423 1/2 g Hunt’s Stewed Tomatoes
  • 1 cup Adzuki Beans Dry
  • 3 tsp Agave Nectar
  • Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and saute for a minute or two – until aromatic. Add the onions and saute another 5 minutes or so, until they start to go translucent. Add the garlic and butternut squash, stir well, and then add 5 cups of water. Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for afew minutes, until the squash begins to soften – 5 – 10 minutes.

    Once the squash has softened, use a potato masher and break up the squash pieces a bit. Add the tomatoes, and cook a couple more minutes before adding the beans. Serve drizzled with the cilantro.

    Published in: on January 3, 2011 at 3:15 pm  Leave a Comment  

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