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Adzuki Bean and Butternut Squash Soup

This healthy, nutritious and comforting soup will keep you warm during chilly winter days. It's extremely versatile, and you can add all sorts of different vegetables to it. Instead of adzuki, you can use any other kind of beans you like. It's especially delicious when you finish it with some fresh cilantro and a dollop of yogurt.

Adzuki Bean and Butternut Squash Soup

Category: Soups & stews, Vegetarian

Recipe in PDF format (print friendly)

  • Serves 4
  • Prep time: 10min
  • Cook time: 1h 10min
  • Total time: 1h 20min
  • Difficulty: Basic


  • 150g dried Adzuki beans, (or400g cooked beans)
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon corriander seeds
  • 1 red chili pepper
  • 1/2 teaspoon ground corriander
  • 1 purple onion, finely chopped
  • 2 garlic cloves, minced
  • 1 large carrot, diced
  • 1/4 celeriac root, diced
  • 1 tablespoon tomato puree
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground chili
  • generous pinch of dried thyme
  • 1 bay leaf
  • 300g butternut squashed, peeled and cut into 1 cm pieces
  • 1 l vegetable or chicken stock
  • some salt
  • freshly ground pepper


Put Adzuki beans in a bowl and cover with cold water. Leave overnight to soak. The next day, drain the beans, put them into a pot, and cover them with a liter of cold water. Add a pinch of cumin seeds or dried kombu. Simmer on low-medium heat for 35-40 minutes and drain. Heat olive oil in a large pot. Add cumin and coriander seeds, chili pepper, and ground coriander. Cook briefly. Add the onion and garlic and cook for 2 minutes. Then add carrot and celeriac root and season with salt and pepper. Add tomato puree, smoked paprika, ground chili and dried thyme. Cook for a few minutes. Pour vegetable or chicken stock over the vegetables, add bay leaf and cook until it starts to boil. Put the lid on and cook on low heat until the carrot is soft around 15 minutes. Add butternut squash and cook for 6-8 minutes. In the end, add the beans and cook for a few more minutes or until the beans are reheated. Add more stock or water if necessary. Sprinkle with fresh cilantro and serve with whole wheat bread and a dollop of yogurt or sour cream.