Seasonal Recipe: Adzuki Butternut Squash Soup

From Asst. Farm Manager Stephanie Jansing:

It’s that time of the year when our minds start to wander to the thought of warmer days.  Spring is beginning to creep closer with its promise of longer days and balmier temperatures.  However, here we are, still in the midst of winter, drinking endless cups of hot tea and still hungry for soups that warm us from the inside out.  This is a great soup recipe for this time of the year.  It utilizes butternut squash and hardy winter greens that can be found around town at various indoor winter markets, with the addition of a wonderful smoky flavor from the chipotle pepper.  If you’re unfamiliar with adzuki beans or unable to find them at the grocery store, any other rich tasting bean can be substituted.

Adzuki Butternut Squash Soup

Serves 8

Adapted from 101 Cookbooks

• 2 Tbsp. olive oil
• 1 tsp. cinnamon
• 1 tsp. dried coriander
• 2 tsp. finely chopped chipotle pepper (from can, or rehydrated from dried chile)
• 2 tsp. fine grain sea salt
• 2 medium-large onion, diced
• 6 cloves garlic, minced
• 4 cups butternut squash, peeled and cut into 1/4th inch pieces
• 5-6 cups water or broth
• 5 whole canned tomatoes, chopped
• 4 cups cooked or canned adzuki beans

Directions

• 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 of so, until they start to go translucent.  Add the garlic and butternut squash, stir well, and then add 5 cups of water or broth.  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, about 10-15 minutes.  Once the squash has softened, add the tomatoes and cook a couple more minutes before adding the beans.  Serve hot.