Adzuki Butternut Squash Soup

• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• 1 teaspoon dried coriander
• 2 teaspoons finely chopped chipotle peppers (from can, or rehydrated from dried chile)
• 2 teaspoons fine grain sea salt
• 2 medium-large onions
• 6 cloves garlic, minced
• 4 cups butternut squash, peeled and cut into 1/4-inch dice
• 5 -6 cups water
• 5 whole canned tomatoes, chopped
• 4 cups cooked adzuki beans

1. Heat the oil in a large pot over medium heat.
2. Add the cinnamon, coriander, chipotle and salt and saute for a minute or two - until aromatic.
3. Add the onions and saute another 5 minutes or so, until they start to go translucent.
4. Add the garlic and butternut squash, stir well, and then add 5 cups of water.
5. 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.
6. Once the squash has softened, use a potato masher and break up the squash pieces a bit.
7. Add the tomatoes, and cook a couple more minutes before adding the beans.

olive oil, cinnamon, dried coriander, peppers, salt, onions, garlic, butternut squash, water, tomatoes, adzuki beans

Taken from www.food.com/recipe/adzuki-butternut-squash-soup-439584 (may not work)