Bean and Butternut Squash Soup recipe
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Ingredients
- 1 pound dried Great Northern beans 2 tablespoons vegetable oil 1 onion, chopped 3 cloves garlic, minced 3 large bay leaves 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 ½ teaspoons salt ¾ teaspoon ground black pepper ¾ teaspoon ground white pepper ½ teaspoon ground ginger ½ teaspoon allspice 1 (12 ounce) package pre-cooked chicken sausage, cut into bite-size pieces
Nutrition Info
- 370.3 caloriescarbohydrate: 56.4 gcholesterol: 26.8 mgfat: 8.2 gfiber: 15.5 gprotein: 20.5 gsaturatedFat: 1.9 gservingSize: -sodium: 1446.8 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Bean and Butternut Squash Soup
Directions
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Place Great Northern beans into a large container and cover with several inches of cool water, let stand 8 hours to overnight. Drain.
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.
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.
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.
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.