Ginger Scallion Relish tops this Kabocha squash and azuki bean soup. You have never tasted a better combination of flavor and texture on your palate.
- Cook Time
- Prep Time
- 3 pounds kabocha squash, peeled and cut into 1” chunks
- 1 1⁄2 pounds yellow onion, diced
- 1 ounce toasted sesame oil
- 1 tablespoon sea salt (or to taste)
- 3⁄4 teaspoon white pepper (or to taste)
- 1 1⁄2 cups Azuki beans, cooked
- 2–4 tablespoons brown rice syrup (as needed)
- 1 cup Ginger-Scallion Relish
- 1 bunch of scallions, sliced very thin
- 6 inches fresh ginger root, minced very finely
- 1 teaspoon sea salt
- 1 tablespoon toasted sesame oil
1. Sweat onion in oil until soft, over low heat.
2. Add squash chunks and toss to combine with onions and oil.
3. Add water to just cover vegetables. Bring to a boil, reduce heat to low, season with sea salt and white pepper and simmer for about thirty-five minutes or until squash is completely soft.
4. Puree soup in batches and return to pot. Simmer gently and taste. Adjust flavor (sweetness) with brown rice syrup, if necessary. Adjust seasoning with additional sea salt and white pepper, if necessary.
5. Prepare Scallion-Ginger Relish by combining the ginger and scallion in a mixing bowl and rub in the sea salt until the mixture feels wet. Add the sesame oil and mix well. Let relish sit for an hour before using.
6. Stir Scallion-Ginger Relish through soup and remove from heat.
Garnish each portion of soup with an additional 1⁄4 teaspoon of Scallion-Ginger Relish.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW