Kabocha Squash and Sweet Potato Soup With Adzuki Beans Recipe

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Kabocha Squash and Sweet Potato Soup With Adzuki Beans
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  1. In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
  2. 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.
  3. In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
  4. Puree the vegetables using a blender, food processor or hand blender. Add salt.
  5. Serve with cooked adzuki beans and chopped parsley on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 98.61 Kcal (413 kJ)
Calories from fat 1.48 Kcal
% Daily Value*
Total Fat 0.16g 0%
Sodium 219.18mg 9%
Potassium 378.71mg 8%
Total Carbs 20.66g 7%
Sugars 2.47g 10%
Dietary Fiber 3.8g 15%
Protein 4.33g 9%
Vitamin C 2.2mg 4%
Vitamin A 0.4mg 14%
Iron 1.3mg 7%
Calcium 28.2mg 3%
Amount Per 100 g
Calories 125.49 Kcal (525 kJ)
Calories from fat 1.88 Kcal
% Daily Value*
Total Fat 0.21g 0%
Sodium 278.91mg 9%
Potassium 481.92mg 8%
Total Carbs 26.29g 7%
Sugars 3.14g 10%
Dietary Fiber 4.84g 15%
Protein 5.51g 9%
Vitamin C 2.7mg 4%
Vitamin A 0.6mg 14%
Iron 1.6mg 7%
Calcium 35.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
  • 2

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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