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Aduki Bean and Squash Soup

Aduki Bean and Acorn Squash Soup1 Aduki Bean and Squash Soup

What a blissful morning. Storm clouds have rolled into Laurel Canyon about an hour ago, and raindrops are now dancing on the palm leaves. In our lush back yard, the plants are reaching for the sky, standing at attention, and drinking in the much needed moisture. The boys left early for an indoor car show, so I get to play at home: Cooking, writing, and reading for the next few hours. The soup is simmering on the stove while I tap away on the computer, taking sips from my unconventional cup of Earl Grey: organic soy milk, sweetened with brown rice syrup and a dash of raw honey. Just call me The Nutty Progressive.


Today’s recipe is soothing and sweet. If you are unfamiliar with the aduki bean, they are small, red, ovals of protein goodness. Aduki Bean and Squash Soup is perfect for cool weather, and hearty enough to eat on it’s own. If you’ve ever had a Chinese Red Bean Cake pastry, they are made with the same delicious beans. I was immediately hooked the first time I tried these pastries in a tiny shop off Tottenham Court Road in London’s Chinatown. There’s something about the smooth sweetness of Aduki beans that gets me every time.


If you’ve never heard of Kombu seaweed, not to worry. You can find it in any health food store or Asian grocer. Kombu comes in strips, which you cut into squares and put in soups or stews. It softens the beans, aids in digestion, and is full of vitamins and trace minerals. There’s no funky after taste either, so go for it! In the cooking process, the kombu breaks down and disappears into the soup. Just know that your body will love you for the kind gesture of including it in your soup.

Here’s a song by the Fleet Foxes that makes my heart shine, even on a rainy day.




Acorn Squash and Aduki Bean Soup

2 cups aduki beans (also called adzuki) soaked in filtered water for 8 hours
1 medium size acorn, butternut, or kabocha squash, peeled, seeded, and cubed
small onion, chopped
2 cloves garlic minced
1 strip kombu
4 cups vegetable stock or filtered water
tablespoon of red miso paste (optional)
Himalayan pink sea salt

1. In a large pot, bring the beans, onions, garlic, kombu, and vegetable stock to a boil. Simmer for 45 minutes.
2. Add the cubed squash and cook on medium heat for another 30 minutes. If you are using the miso, take a 1/2 cup of soup in a bowl, and add the miso paste. Mash and stir into to incorporate. Add this mixture to the rest of the soup and stir. Cool.
3. Take half of the soup and pulse in a blender. Add back to the soup and stir. Reheat on medium, and serve.

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One Response to “Aduki Bean and Squash Soup”
  1. Bethany says:

    Sweet track! Love the Fleet Foxes but hadn't heard this one…thanks!

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