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Bean and Butternut Squash Soup
Bean and Butternut Squash Soup
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
585 minutes
Hearty winter soup made with butternut squash, Great Northern beans, and veggies, perfect for cold nights.
Ingredients:
  • 1 onion, chopped
  • 3 large bay leaves
  • 3 cloves garlic, minced
  • 1 pound dried Great Northern beans
  • 2 tablespoons vegetable oil
  • 2 quarts water
  • 2 cubes chicken bouillon
  • 2 pounds butternut squash - peeled, seeded, and cut into chunks
  • 2 cups chopped carrots
  • 2 stalks celery, chopped
  • 2.5 teaspoons salt
  • 0.75 teaspoon ground black pepper
  • 0.75 teaspoon ground white pepper
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon allspice
  • 1 (12 ounce) package pre-cooked chicken sausage, cut into bite-size pieces
Instructions:
  • Soak Great Northern beans in a large container filled with cool water for 8 hours to overnight, then drain.
  • In a large pot over medium heat, sauté onion and garlic in oil until onion is translucent, for 5 to 10 minutes. Stir in bay leaves and cook until fragrant, about 1 minute.
  • Combine beans, water, and bouillon with the onion mixture and bring to a boil. Simmer gently with the pot covered, stirring occasionally, until beans are tender, approximately 1 hour.
  • Gently mix squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into the flavorful broth; let it simmer until the squash and carrots are perfectly tender, approximately 20 minutes.
  • Remove and discard bay leaves from the broth mixture. Using a slotted spoon, scoop out 2 to 3 cups of the vegetable-bean mixture. Blend the broth and the remaining vegetable-bean mixture until smooth using a hand blender. Return the vegetable-bean mixture to the broth, add the sausage, and simmer until the sausage is cooked through, about 5 to 10 minutes more.

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