|Adzuki Butternut Squash Soup Recipe
If you like a bit more smoky heat, add more chipotle pepper to taste toward the end. Jae uses 1-2 chopped red bell peppers in place of the tomatoes here. You could certainly use a vegetable stock here in place of the water, but be sure to scale back on the added salt if you go this route - stock can be on the salty side. As with many stews, it's even better the day after, and I've been enjoying it over brown rice as well.
2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon 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)
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 a few 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.
Serves about 8.
* I made a quick cilantro drizzle by finely mincing a handful of cilantro. I put it in a jar, and poured just enough olive oil over to cover - plus a couple pinches of salt. - Adapted from Jae Steele's Get It Ripe: A Fresh Take on Vegan Cooking and Living (Arsenal Pulp Press, 2008)