Aduki And Squash Soup Recipe
- 1 c. Dry aduki beans
- 1/2 med Butternut squash
- 51/2 c. ,water
- 1 c. Onions, minced
- 1 c. Carrots, sliced
- 2 Tbsp. Balsamic vinegar
- 2 x Bay leaves
- 1 tsp Dry savory
- 1 sprg fresh rosemary Or possibly
- 1 tsp Dry rosemary
- 2 Tbsp. Barley miso
- Prepre 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 largesoup kettle.
- Bring to a boil, reduceheat and simmer till vegetables are tender, about on hour.
- In a small bowl, mix miso and 1/4 c. broth till miso is dissolved.
- Stir miso mix into soup.
- Don't boil soup after adding miso.
- Serve immediately.
aduki beans, butternut squash, water, onions, carrots, balsamic vinegar, bay leaves, savory, rosemary, rosemary, barley miso
Taken from cookeatshare.com/recipes/aduki-and-squash-soup-62525 (may not work)