1 medium butternut squash, peeled and cut into bite-size cubes
1/2 cup vegetable broth
1/2 cup coconut milk
3 tablespoons white miso
1 tablespoon finely grated fresh ginger
3 cloves garlic, minced
1 15 oz. can aduki beans, drained
Optional: seaweed gomasio for garnish
- Place squash in a heavy pot.
- Whisk together broth, coconut milk, miso, ginger, and garlic in a bowl. Pour over the squash and bring to a boil. Reduce heat to medium-low, cover, and braise about 10 minutes, or until squash is just starting to soften, stirring once.
- Stir in aduki beans, cover, and cook another 5 – 8 minutes or until heated through and squash is tender. Serve sprinkled with gomasio.