Adzuki Bean & Kabocha Squash Soup Recipe

This hearty, grounding soup supports digestion, strengthens Spleen Qi, and dispels residual Dampness from early autumn while warming and nourishing. 

In TCM, adzuki beans drain Dampness, reduce swelling, and promote detoxification. Kabocha squash strengthens the Spleen and Stomach, calming digestion and replenishing Qi. Ginger adds warmth and circulates Qi.

Nutritionally, adzuki beans are rich in plant-based protein, fiber, and antioxidants. Kabocha squash provides beta-carotene and anti-inflammatory compounds, while ginger aids digestion and immunity.

Ingredients (Serves 4):

• ¾ cup adzuki beans, soaked overnight
• 2 cups kabocha squash, peeled and diced
• 1-inch piece fresh ginger, sliced
• 5 cups vegetable or bone broth
• 1 tablespoon olive or sesame oil
• Sea salt and white pepper to taste

Instructions:

1. Rinse soaked beans. In a pot, sauté ginger in oil.
2. Add beans and broth, simmer 30 minutes.
3. Add squash, simmer 20 more minutes until tender.
4. Season with salt and white pepper.

Modifications:

• Vegan: Use vegetable broth
• Protein Focus: Add shredded chicken or tofu cubes