Bean and Butternut Squash Soup
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
8
Recipe Icon - Master recipes
Source:

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.