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Features for "Aduki And Squash Soup (1)"
Served as starter. Vegetarian dish.
Ingredients for "Aduki And Squash Soup (1)" (Click here for measurement conversion) 1 cup Dried Aduki Beans
1/2 Butternut Squash
5 1/2 cup Water
1 cup Onions, chopped
1 cup Carrots, sliced
2 Tablespoon Balsamic Vinegar
2 Bay Leaves
1 teaspoon Dried Savory
1 Sprig fresh Rosemary Or
1 teaspoon Dried Rosemary
2 Tablespoon Barley Miso
Method for "Aduki And Squash Soup (1)"
Prepare beans according to package directions. Remove seeds from squash, remove peel and cut flesh into 1 inch cubes. Place squash and remaining ingredients (except miso) in a large soup kettle. Bring to a boil, reduce heat and simmer until vegetables are tender, about on hour. In a small bowl, mix miso and 1/4 cup broth until miso is dissolved. Stir miso mixture into soup. Do not boil soup after adding miso. Serve immediately.
Comments
Serves: 4
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