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Adzuki Beans-Butternut Squash Soup
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Adzuki (also spelled aduki, adsuke or azuki) are our favorite beans. They are very easy to prepare and they contain high nutritional and healing powers. Adzuki beans usually come from China or Japan (best quality). Adzuki are easier to digest than most beans due to a very low fat content. A slightly sweet flavor (reducing sweet cravings) of adzuki beans in combination with kombu (seaweed) is highly recommended for the kidney-adrenal function, small intestine, spleen, pancreas and liver troubles. Adzuki-kombu is helpful in regulation of blood sugar levels, especially for those that are hypoglycemic or diabetic.

Adzuki beans are high in protein and a very good source of carbohydrates, phosphorus, potassium, iron, and calcium. They also contain some vitamin A and B-complex. Kombu is excellent in combination with adzuki beans as a mineral help. Balanced protein and oils in the beans increases their digestibility.

Have fun making this delicious and simple soup. We are sure you can do it!

Serves: 4


1-1/2 cups Japanese adzuki beans
2 X 1 inch piece kombu seaweed
cup Butternut squash, small cubes
2 Tbs Shoyu
tsp sea salt
cup green onion, scallions
6 cups of spring water


Soak the beans for 4-8 hours (change water at least once). Place the beans, water, and kombu (soaked and rinsed) into a pot and bring to a boil. Reduce heat and simmer covered for about 1-1/2 hours or until soft. Chill the beans and kombu, and put them into the blender with additional 3 cups of water. Blend until creamy. Transfer to a soup pot, add butternut squash (small cubes) and simmer for 15-20 minutes. Season with shoyu or tamari. Garnish with chopped scallions and carrot chips.

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