Bean and Butternut Squash Soup Recipe

  • 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 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon ground white pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1 (12 ounce) package pre-cooked chicken sausage, cut into bite-size pieces
  1. Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  2. 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. 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. 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. 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.