This healthy soup recipe is perfect on a chilly day! Full of delicious naturally sweet squash and chestnuts, hearty aduki beans, as well as nourishing kale, it will warm you to the bone. Better yet? It’s a one pot meal that can be thrown together quickly, and it’s good for you too! This easy soup recipe is wonderful for those with gluten, dairy, and other allergies.
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Squash Aduki Chestnut Soup
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
Equipment
Here in Colorado, it is cold and snowy yet again! Today, I will be making another big pot of this Squash Aduki Chestnut Soup to warm my bones. I love this healthy soup recipe!
Pauline Rosenberg says
When you call for cooked chestnuts, can one use unsweetened chestnut puree which, I understand, is already cooked?
Elana says
Pauline, I haven’t tried that so not sure :-)