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Squash Aduki Chestnut Soup
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Ingredients
2
tablespoons
grapeseed oil
1
leek, washed and chopped
1
cup
butternut or acorn squash, peeled and cubed
2
quarts
Chicken Stock
, vegetable stock, or
Kettle & Fire Bone Broth
1
cup
aduki beans, cooked
1
cup
cooked chestnuts
1
head kale, chopped
Instructions
In a
large pot
, warm oil over medium-high heat
Sauté leek for 10 minutes until soft
Add squash and sauté for 5 minutes
Pour stock into pot and bring to a simmer
Add aduki beans, chestnuts and kale
Simmer for ½ hour to allow flavors to meld
Serve
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Cook Mode
Prevent your screen from going dark
Equipment
Large Pot
Measuring Utensils
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!