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adzuki spaghetti squash soup

January 9, 2010

this was the first dish i made in twenty ten because beans mean prosperity in the new year!  last year i made a New Years salad using black eyed peas (and loved it!), but this year i wanted to make something different.  since i already happened to have some adzuki beans sitting around in my pantry, i decided to make 101Cookbook’s Adzuki soup.  these beans are nutritious, high in protein/fiber and low in fat.  they hold their shape well, ideal for use in a soup or stew, and have a subtle sweet taste that balances out the chipotle seasonings in this soup.  the original recipe came from Jae Steele’s vegan cookbook Get It Ripe.  i kept it vegan, but modified the recipe based on my taste preferences (added much more chipotle and tomatoes) and also ended up using spaghetti squash since i already had one i needed to use up.  the heat and smokiness of the chipotle really bring this soup to life and work great with the thicker texture that the spaghetti squash added.  definitely something i would make again, and an excellent and healthy way to start off the new year!


adapted from 101Cookbooks


  • 2 Tb EVOO [extra virgin olive oil]
  • 1 t cinnamon (dont be afraid of this, its subtle)
  • 1 t dried coriander
  • 3 t dried chipotle pepper (this made it very spicy, and i would suggest starting with less initially unless you know you can handle the heat)
  • 2 t fine grain sea salt
  • 1 medium onion
  • 5 cloves garlic, minced
  • whole spaghetti squash
  • 5 cups water (can use veggie broth, but if doing this, cut back on the salt)
  • large can of whole tomatoes, chopped
  • 2 cups adzuki beans
  • cilantro (about handful)

Day before:

  • If using dried beans, soak them overnight.  Can skip this step by buying canned or pre-cooked.

(can use butternut squash like the original recipe suggests, and skip this step by peeling, dicing and softening in the soup pot)

Day of:

1) Heat EVOO in large soup pot over medium heat.  Add cinnamon, coriander, chipotle, and salt.  Saute til aromatic. 

2) Add onions, saute till translucent (about 5 minutes).  

keep stirring here.  this will be very aromatic, so be careful not to inhale in all the spices!

3) Add garlic and squash.  stir well. 

4) Add 5 cups of water.  Bring to boil.  Decrease heat and simmer covered for 10 minutes.  

5) Add tomatoes (i added the juices as well).  Simmer a few minutes. 

6) Add cooked beans.  Simmer a few more minutes. 

7) Meanwhile, make cilantro drizzle.  This is easy and trust me, a worthwhile addition.  Just chop up some cilantro, pour some EVOO over it, add some salt. 

Serve soup drizzled with cilantro.

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