Sunday, April 12, 2009

Stovetop Cooking

I used 101 Cookbooks' Adzuki Butternut Squash Soup Recipe as a starting point for dinner with low expectations. Squash plus adzuki beans plus cinnamon sounded like a combo that would end up too sweet for my taste, but we had a bag of dried black adzuki beans from our CSA box, so I gave it a shot with those and some kabocha squash (and minus the chipotle pepper - they don't seem to exist here) and wow, was I pleasantly surprised. Topped off with some croutons made from a recent batch of rye bread and a little feta, this was delicious!

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