Photo: Cala
Adzuki Butternut Squash Soup Recipe
12 ingredients
Serves about 8.
openrecipes
A hearty adzuki and butternut squash soup recipe adapted from Jae Steele's Get It Ripe cookbook. The soup has a bit of chipotle flavor and is made even better with a drizzle of cilantro olive oil prior to serving.
Estimated Nutrition (whole recipe, rough)
210
Calories
3g
Protein
14g
Fat
21g
Carbs
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Adzuki Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon (dried) coriander
- 2 teaspoons finely chopped chipotle pepper (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 or canned adzuki beans
- cilantro drizzle (optional)*
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes