Bean and Butternut Squash Soup Recipe

Name: Bean and Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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.
2
Drain.
3
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.
4
Add bay leaves and cook until fragrant, about 1 minute.
5
Mix beans, water, and bouillon into onion mixture; bring to a boil.
6
Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
7
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.
8
Remove bay leaves from broth mixture and discard.
9
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.
10
Return the vegetable-bean mixture to broth mixture and stir in sausage.
11
Simmer soup until sausage is cooked through, 5 to 10 more minutes.

2032

kcal

Calories

195

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound dried Great Northern beans, 2 tablespoons vegetable oil, 1 onion, chopped, 3 cloves garlic, minced, and more.

Yes, Bean and Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean and Butternut Squash Soup

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