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

1. Prepre beans according to package directions.
2. Remove seeds from squash, remove peel and cut flesh into 1" cubes.
3. Place squash and remaining ingredients (except miso) in a largesoup kettle.
4. Bring to a boil, reduceheat and simmer till vegetables are tender, about on hour.
5. In a small bowl, mix miso and 1/4 c. broth till miso is dissolved.
6. Stir miso mix into soup.
7. Don't boil soup after adding miso.
8. 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)