Kabocha Squash And Sweet Potato Soup With Adzuki Beans Food

KABOCHA SQUASH AND SHRIMP SOUP

Kabocha Squash and Shrimp Soup image

This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.

Provided by Cynthia

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 34m

Yield 4

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
2 green onions, chopped
2 pounds kabocha squash, peeled and cubed
1 tablespoon dried shrimp
2 teaspoons white sugar
½ teaspoon salt
1 (14.5 ounce) can chicken broth
1 cup water, or as needed

Steps:

Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 20.5 g, Cholesterol 4.9 mg, Fat 1.8 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 740.3 mg, Sugar 5.6 g

KABOCHA SQUASH AND SWEET POTATO SOUP WITH ADZUKI BEANS

Kabocha Squash and Sweet Potato Soup With Adzuki Beans image

I was macrobiotic for a few years in the mid 2000′s. Kabocha squash cooked with adzuki beans is their staple dish and I used to eat that all the time along with cooked brown rice. The other day I thought I should try making a soup version of this dish, and here is what I came up with. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Vegan

Time 4h19m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup adzuki beans, soaked for a couple of hours
1 medium onion, cut into 12 wedges
1 kabocha squash, peeled and cut into large chunks
2 sweet potatoes, peeled and cut into thick slices
1/2 teaspoon salt
parsley, chopped, for garnish

Steps:

In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.
In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
Puree the vegetables using a blender, food processor or hand blender. Add salt.
Serve with cooked adzuki beans and chopped parsley on top.

Nutrition Facts : Calories 98.6, Fat 0.1, SaturatedFat 0.1, Sodium 219.2, Carbohydrate 20.8, Fiber 3.7, Sugar 2.6, Protein 4.1

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