Kabocha Squash And Sweet Potato Soup With Adzuki Beans

• 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

1. In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
2. 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.
3. In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
4. Puree the vegetables using a blender, food processor or hand blender. Add salt.
5. Serve with cooked adzuki beans and chopped parsley on top.

adzuki beans, onion, kabocha squash, sweet potatoes, salt, parsley

Taken from www.food.com/recipe/kabocha-squash-and-sweet-potato-soup-with-adzuki-beans-496459 (may not work)