Adzuki Butternut Squash Soup Food

ADZUKI AND SQUASH SOUP

Steps:

• Prepare beans according to package directions.
• Remove seeds from squash, remove peel and cut flesh into 1" cubes.
• Place squash and remaining ingredients (except miso) in a large soup pot.
• Bring to a boil, reduce heat and simmer until vegetables are tender, about one hour.
• In a small bowl, mix miso and 1/4 cup broth until miso is dissolved.
• Stir miso mixture into soup.
• Do not boil soup after adding miso.
• Serve immediately.

ADZUKI BEAN SOUP

Steps:

• Wash the adzuki beans well in several changes of water, then drain.
• In a large pot, bring the 6 cups water to a boil.
• Add all ingredients and boil rapidly for 15 minutes.
• Reduce heat and simmer, covered, for 2 hours.
• You may puree fully or partially for a smoother soup, but I prefer it just as it is.
• Serve with slices of GOOD bread!

BUTTERNUT SQUASH SOUP

Steps:

• Three cups of butternut squash totals about one and half large squash. Just cut the squash in half length wise. Cut off the stem as well. Scoop out the seeds. No need to peel. Sprinkle with salt and pepper. Bake the squash on a baking sheet at 400 degrees for one hour or until soft. You can do this step ahead of time. Your house will smell so good!
• Once you are ready to start your soup, place the diced onion and carrot into a large pot over medium heat with about a tablespoon of butter. Cook until tender. Scoop out the squash and add three cups of squash into the pot along with four cups of veggie broth. Cook on medium-low uncovered about thirty minutes. Stir in honey, cinnamon, and allspice. Let simmer another five minutes. Remove from heat and let cool at least ten minutes. Puree soup in a blender until smooth or use a soup hand blender. Make sure all lumps are out. If you desire, add 1/4 cup half and half. This will make the soup a little more cream like, but not necessary. Reheat soup and serve. Garnish as you like.

ALTON BROWN'S BUTTERNUT SQUASH SOUP

Steps:

• preheat oven to.
• 400.Chop and brush squash with melted butter.Lay the squash flesh side up.Sprinkle with salt.Roast til tender.Scope out flesh when cool.Puree with other ingredients and pour in pot.Warm up and season to taste with salt/pepper.

BEST BUTTERNUT SQUASH SOUP EVER

Steps:

• Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
• Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

ADZUKI BUTTERNUT SQUASH SOUP

Steps:

• 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.