Kabocha Squash And Sweet Potato Soup With Adzuki Beans - cooking recipe

Ingredients

1/2 cup adzuki beans, soaked for a couple of hours
1 medium onion, cut into 12 wedges
1 kabocha squash, peeled and cut into large chunks
2 sweet potatoes, peeled and cut into thick slices
1/2 teaspoon salt
parsley, chopped, for garnish

Preparation

In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.
In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
Puree the vegetables using a blender, food processor or hand blender. Add salt.
Serve with cooked adzuki beans and chopped parsley on top.