Aduki And Squash Soup Recipe

Prepare beans according to package directions. Remove seeds from squash, remove peel and cut flesh into 1" cubes.

Place squash and remaining ingredients (except miso) in a large soup kettle. Bring to a boil, reduce heat and simmer until vegetables are tender, about one hour.

In a small bowl, mix miso and 1/4 cup broth until miso is dissolved. Stir miso mixture into soup. Do not boil soup after adding miso.

Serve immediately.

Per serving: 220 cal; 12 g prot; 331 mg sod; 43 g carb; 1 g fat; 0 mg chol; 43 mg calcium