Categories: Soup

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• 1 teaspoon (dried) coriander
• 2 teaspoons finely chopped chipotle pepper (from can, or rehydrated from dried chile)
• 2 teaspoons fine grain sea salt
• 2 medium-large onions
• 6 cloves garlic, minced
• 4 cups butternut squash, peeled and cut into 1/4-inch dice
• 5 - 6 cups water
• 5 whole canned tomatoes, chopped
• 4 cups cooked or canned adzuki beans
• cilantro drizzle (optional)*

Directions

1. Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and saute for a minute or two – until aromatic. Add the onions and saute another 5 minutes or so, until they start to go translucent. Add the garlic and butternut squash, stir well, and then add 5 cups of water. Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for afew minutes, until the squash begins to soften – 5 – 10 minutes.

2. Once the squash has softened, use a potato masher and break up the squash pieces a bit. Add the tomatoes, and cook a couple more minutes before adding the beans. Serve drizzled with the cilantro.

3. rves about 8.

4. • I made a quick cilantro drizzle by finely mincing a handful of cilantro. I put it in a jar, and poured just enough olive oil over to cover – plus a couple pinches of salt.

5. Adapted from Jae Steele’s Get It Ripe: A Fresh Take on Vegan Cooking and Living (Arsenal Pulp Press, 2008)

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