Acorn Squash, Pear, and Adzuki Soup with Sauteed Shiitakes Recipe

Looking for an easy Acorn Squash, Pear, and Adzuki Soup with Sauteed Shiitakes recipe? Learn how to make Acorn Squash, Pear, and Adzuki Soup with Sauteed Shiitakes using healthy ingredients.


Submitted by aech

Makes 8 servings



Slightly adapted from Veganomicon, p. 136. This was cooked using large acorn squash, so with medium or small squash, this would have 6 servings and would not need the extra cup of water.

Recipe Ingredients for Acorn Squash, Pear, and Adzuki Soup with Sauteed Shiitakes

2 tbsp peanut oil
1 large yellow onion, chopped
1 red bell pepper, chopped
2 tsp ginger, minced
4 cloves garlic, minced
1/2 tsp salt
5 grams or 1/2 tsp Chinese five-spice powder
2 acorn squashes, seeded, peeled, and chopped
2 Bartlett pears, peeled, seeded, and sliced
4 c vegetable stock
1 c water
15 oz adzuki beans, drained and rinsed
1 tbsp lime juice
4 oz fresh shiitake mushrooms, sliced
2 tsp peanut oil
1/2 tsp sesame oil
1 tbsp low sodium soy sauce

Recipe Directions for Acorn Squash, Pear, and Adzuki Soup with Sauteed Shiitakes

  1. Preheat a large stockpot over medium heat. Saute the onions and peppers in the oil for about 10 minutes, or until the onions just begin to brown.

  2. Add the ginger and garlic, and saute for 1 more minute. Stirring often, add the salt, five-spice, acorn squash, and pear, and cook for another minute before adding the vegetable stock and water. Cover and bring to a boil. Once the soup is boiling, lower the heat to medium-low and simmer for about 20 more minutes, or until the squash is tender.

  3. Puree half the soup with an immersion blender. Add the adzuki beans and lime. Cover and simmer over low heat just until the beans are heated through, 7-10 min.

  4. While the soup is cooking, prepare the mushrooms by preheating a heavy-bottomed skillet over medium-high heat. Add the 2 tsp peanut oil and sesame oil and saute the mushrooms for about 7 minutes, until they are soft. Mix in the soy sauce and stir constantly until it is absorbed (about 1 minute).

  5. Ladle the soup into bowls and top with the sauteed mushrooms.

Categories

Beans, Vegetables, First Course, Main Dish, Soup, American, Boil, Saute, Simmer, Vegetarian, Gluten-Free

Nutrition Facts
Serving Size 422.5g
Amount Per Serving
Calories
328
Calories from Fat
48
% Daily Value*
Total Fat
5.3g
8%
Saturated Fat
0.9g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
521mg
22%
Potassium
1180mg
34%
Total Carbohydrates
60.4g
20%
Dietary Fiber
11.0g
44%
Sugars
6.8g
Protein
13.1g
Vitamin A 18% Vitamin C 60%
Calcium 10% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • High in vitamin C
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