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“This is a mild soup that is healthy, simple, and quick. I used more soy sauce and I replaced the cubed squash with some pureed that I had in the freezer. I also added cayenne and red pepper flakes. I am also thinking some broth might be good in place of the water, for added flavor. From Eden Organic Foods.”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 1 (15 ounce) can adzuki beans, do not drain
  • 1 cup water
  • 12 cup butternut squash or 12 cup buttercup squash, seeds removed and cubed
  • 12 cup onion, diced
  • 14 cup celery, diced
  • 14 cup corn, fresh or frozen
  • 14 teaspoon salt
  • 14 teaspoon soy sauce
  • 2 tablespoons scallions, finely chopped

Directions

  1. Place all ingredients, except the soy sauce and scallions, in a soup pot; cover and bring to a boil.
  2. Reduce heat to medium-low, and simmer for 15 to 20 minutes.
  3. Reduce heat to low, and add the soy sauce.
  4. Simmer 5 more minutes.
  5. Garnish with scallions and serve.

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