ADZUKI SQUASH SOUP
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Sweet and hearty, this soup is especially good anybody with strong sweet cravings.
Serves four as a main dish.

Ingredients:

½ C. adzuki beans
6” strip kombu seaweed
4 C. water
1 C. buttercup or butternut squash, cubed
½ tsp sea salt, or to taste
1 green onion, sliced

Directions

1. Bring beans, kombu and water to a boil.
2. Cover and simmer 1 hour.
3. Peel and cut squash, add and simmer ½ hour more, or until squash is tender enough to dissolve.
4. Season with sea salt and add green onion (save a few slivers to garnish each bowl).

Source: “The Self-Healing cookbook” by Kristina Turner.

 

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