Adzuki bean and roasted squash soup
Roast
Roasting
This recipe was inspired by a pumpkin and white bean soup from the Greens cookbook. I created it for an heirloom bean variety called Dutch bullets, which are similar to adzuki beans: both are small, round, meaty beans that hold their integrity well when cooked and thus add a nice texture contrast to a creamy squash soup. The squash is roasted with herbs, a la Jamie Oliver. The slight bitterness of the kohlrabi in the vegetable puree helps balance the sweetness of the squash, as does a splash of vinegar when serving.
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