Winter squash and aduki bean soup from Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You by Terry Walters

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Notes about this recipe

  • Laura on January 04, 2016

    Pg. 213. We didn't really care for this. The butternut squash and all of the aromatics are cooked, then pureed. The beans and the vinegar are added to the puree. While the soup has some good flavor from all of the spices (primarily sweet), the beans seem kind of out of place in the puree. I've cooked with aduki beans before, but mainly they were part of a multi-bean chili, not on their own and I don't think they were a good choice for this preparation. I will say that the soup is very healthy, but I don't think I'll make it again.

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