Name: Bean and Butternut Squash Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Dried great northern beans - 1 pound; Vegetable oil - 2 tablespoons; Onion, chopped - 1; Garlic, minced - 3 cloves; Bay leaves - 3 large; Water - 2 quarts; Chicken bouillon - 2 cubes; Butternut squash - peeled, seeded, and cut into chunks - 2 pounds; Chopped carrots - 2 cups; Celery, chopped - 2 stalks; Salt - 2 ½ teaspoons; Ground black pepper - ¾ teaspoon; Ground white pepper - ¾ teaspoon; Ground ginger - ½ teaspoon; Allspice - ½ teaspoon; Pre-cooked chicken sausage, cut into bite-size pieces - 1 (12 ounce) package

Ingredients for - Bean and Butternut Squash Soup

1. Dried great northern beans 1 pound

2. Vegetable oil 2 tablespoons

3. Onion, chopped 1

4. Garlic, minced 3 cloves

5. Bay leaves 3 large

6. Water 2 quarts

7. Chicken bouillon 2 cubes

8. Butternut squash - peeled, seeded, and cut into chunks 2 pounds

9. Chopped carrots 2 cups

10. Celery, chopped 2 stalks

11. Salt 2 ½ teaspoons

12. Ground black pepper ¾ teaspoon

13. Ground white pepper ¾ teaspoon

14. Ground ginger ½ teaspoon

15. Allspice ½ teaspoon

16. Pre-cooked chicken sausage, cut into bite-size pieces 1 (12 ounce) package

How to cook deliciously - Bean and Butternut Squash Soup

1 . Stage

Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.

2 . Stage

Heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. Add bay leaves and cook until fragrant, about 1 minute.

3 . Stage

Mix beans, water, and bouillon into onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.

4 . Stage

Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.

5 . Stage

Remove bay leaves from broth mixture and discard. Scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes.