Ingredients

Adjust Servings:

	2 tablespoons Peanut Oil
	1 large yellow Onion , cut into ¼-inch slices
	1 red Bell Peppers , seeded and cut into ¼-inch slices
	2 teaspoons minced fresh Ginger
	2 cloves Garlic , minced
	½ teaspoon Salt
	½ teaspoon Chinese Five-Spice Powder
	2 Acorn Squashes
	2 firm Bartlett Pear , peeled, seeded, and sliced into thin (not paper-thin) slices roughly 1 inch long
	4 cups Vegetable Broth , purchased or homemade
	1 (15-ounce) can Adzuki Beans , drained and rinsed (about 1½ cups)
	About 1 tablespoon fresh Lime Juice
	Mushrooms
	2 teaspoons Peanut Oil
	½ teaspoon toasted Sesame Oil
	4 ounces fresh Shiitake Mushrooms , sliced in half (about 1½ cups)
	1 tablespoon Soy Sauce

Acorn squash, pear & adzuki soup with sauteed shiitakes recipe

Name: Acorn squash, pear & adzuki soup with sauteed shiitakes recipe
Total time: 1 h
Yield: 6 Servings
Ingredients: Peanut Oil: 2 tablespoons; Onion: 1 large yellow; Bell Peppers: 1 red; Ginger: 2 teaspoons minced fresh; Garlic: 2 cloves; Salt: ½ teaspoon; Five-Spice Powder: ½ teaspoon Chinese; Acorn Squashes: 2; Pear: 2 firm Bartlett; Vegetable Broth: 4 cups; Adzuki Beans: 1 (15-ounce) can; Lime Juice: About 1 tablespoon fresh; Peanut Oil: 2 teaspoons; Sesame Oil: ½ teaspoon toasted; Shiitake Mushrooms: 4 ounces fresh; Soy Sauce: 1 tablespoon

1 hour
Serves 6
Medium

Ingredients

2 tablespoons Peanut Oil
1 large yellow Onion
1 red Bell Peppers
2 teaspoons minced fresh Ginger
2 cloves Garlic
½ teaspoon Salt
½ teaspoon Chinese Five-Spice Powder
2 Acorn Squashes
2 firm Bartlett Pear
4 cups Vegetable Broth
1 (15-ounce) can Adzuki Beans
About 1 tablespoon fresh Lime Juice
Mushrooms
2 teaspoons Peanut Oil
½ teaspoon toasted Sesame Oil
4 ounces fresh Shiitake Mushrooms
1 tablespoon Soy Sauce

Directions

This is a precious jewel of a soup studded with pretty, red adzuki beans along with just a hint of fragrant five-spice. We love the salty sesame shiitake mushrooms that adorn the soup and draw all the flavors together.

Steps

1 Done	Preheat a large stockpot over medium heat. Sauté the onion and pepper in the peanut oil for about 10 minutes, or until the onion just begins to brown.
2 Done	Add the ginger and garlic and sauté for 1 more minute. Add the salt, five-spice, acorn squash, and pear, and cook, stirring often, for another minute before adding the vegetable broth. Cover and bring to a boil. Once the soup is boiling, lower the heat to medium-low and simmer briskly for about 20 more minutes, or until the squash is tender.
3 Done	Puree half of the soup, using either an immersion blender or by transferring half of the soup to a food processor or blender, processing, and pouring it back into the rest of the soup (don’t forget, if using a blender or food processor, to let the soup cool a bit so that the steam does not compress in the processor and hurt you).
4 Done	Add the adzuki beans and lime juice. Cover and simmer over low heat just until the beans are heated through, 7 to 10 minutes.
5 Done	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. Mix in the soy sauce and stir constantly until it is absorbed, about 1 minute.
6 Done	Ladle the soup into bowls and top with the sautéed mushrooms.