Food Network UK

Acorn Squash, Pear and Azuki Soup With Sauteed Shiitakes

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Ingredients

  • 2 teaspoons peanut oil
  • 1 large yellow onions
  • 1 red peppers
  • 2 teaspoons minced ginger
  • 2 garlic clove
  • 0.50 teaspoon salt
  • 0.50 teaspoon Chinese five spice powder
  • 2 acorn squash
  • 2 bartlett pear
  • 4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups vegetable broth
  • 15 ounces azuki beans
  • 1 tablespoon fresh lime juice
  • 4 ounces fresh shiitake mushroom
  • 0.50 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce

Use imperial measurements

Method

How to make Acorn Squash, Pear and Azuki Soup With Sauteed Shiitakes

  • Preheat a large stock pot over medium heat. Add the oil and sauté the onions and peppers for about 10 minutes, or until onions just begin to brown.
  • Add the ginger and garlic and sauté a minute more. Add the salt, Chinese five spice, acorn squash and pear and cook for another minute, stirring often. Add the vegetable broth. Cover and bring to a boil. Once boiling, lower the heat just a bit to s
  • Puree half the soup using either an immersion blender or by transferring half the soup to a food processor or blender and then back into the rest of the soup (don't forget to let the soup cool a bit so that the steam does not compress in the processor a
  • Add the azuki beans and lime. Cover and simmer on low, just until the beans are heated through. Meanwhile prepare the mushrooms.
  • Preheat a heavy bottomed skillet over medium high heat. Add the oils and sauté the mushrooms for about 7 minutes, until they are soft. Add the soy sauce and stir constantly until the soy sauce is absorbed (about 1 minute).
  • Ladle soup into bowls and top with sautéed mushrooms.

(Courtesy of Food.com)