Squash is naturally sweet, especially when roasted to really bring out that goodness that pairs so well with a variety of spice combinations and, in this case, some beans and pears. No additional sweetener needed here. This elegant side is more filling than you might think and served with a rustic quick bread for dinner, you easily have a complete meal. Everyone present was satisfied for hours, literally.
This is my contribution this week to Ricki's Wellness Weekend.
|Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms|
|Recipe by Lisa Turner|
Adapted from Veganomicon: The Ultimate Vegan Cookbook
Published on October 12, 2012
Elegant, sweet and hot Indian-spiced squash soup with adzuki beans and pears, garnished with braised mixed mushrooms
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More adzuki bean recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Adzuki Croquettes and Spicy Sesame Sauce
Spicy Adzuki Beans with Sun-Dried Tomatoes and Mushrooms
Yunnan Stir-Fried Azuki Beans and Green Pepper
On the top of the reading stack: 1,000 Indian Recipes by Neelam Batra
Audio Accompaniment: Lazy Sunday Funerals by Marsen Jules