🫙 From the Spice Rack
Aduki and Squash Soup
1 c Dried aduki beans 1/2 md Butternut squash 5 1/2 c ;water 1 c Onions; chopped 1 c Carrots; sliced 2 tb Balsamic vinegar 2 Bay leaves 1 ts Dried savory 1 Sprig fresh rosemary OR
maineasy
Ingredients8 items
Ingredients
- 1cup dried aduki beans
- 1/2medium butternut squash
- 51/2 c ;water
- 1cup onions; chopped
- 1cup carrots; sliced
- 2tbsp balsamic vinegar
- 2bay leaves
- 1tsp dried savory
Directions
- 1
1 c Dried aduki beans 1/2 md Butternut squash 5 1/2 c ;water 1 c Onions
- 2
chopped 1 c Carrots
- 3
sliced 2 tb Balsamic vinegar 2 Bay leaves 1 ts Dried savory 1 Sprig fresh rosemary OR 1 ts Dried rosemary 2 tb Barley miso Prepre beans acco
- 4
Remove seeds from squash, remove peel and cut flesh into 1" cubes
- 5
Place squash and remaining ingredients (except miso) in a largesoup kettle
- 6
Bring to a boil, reduceheat and simmer until vegetables are tender, about on hour
- 7
In a small bowl, mix miso and 1/4 cup broth until miso is dissolved
- 8
Stir miso mixture into soup