Bean and Butternut Squash Soup

Name: Bean and Butternut Squash Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 9 h 45 min
Yield: 8 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 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

Rating: 4.93 stars

14 Ratings
14 Reviews
8 Photos

A hearty winter soup with beautiful color, subtle flavors, and velvety texture.

By Mo Hanan

Gallery

Recipe Summary

prep:

15 mins

cook:

1 hr 30 mins

additional:

8 hrs

total:

9 hrs 45 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

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

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Step 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.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

370 calories; protein 20.5g 41% DV; carbohydrates 56.4g 18% DV; fat 8.2g 13% DV; cholesterol 26.8mg 9% DV; sodium 1446.8mg 58% DV. Full Nutrition

Reviews (14)

Most helpful positive review

jonibob

12/13/2016

The white beans are delicious in this. Yummy flavor with the butternut squash. Great combination! Read More

Helpful

(1)

14 Ratings

5 star values: 13
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Libby Menditto

10/18/2015

Really good soup. Not actually a huge fan of squash soup in general but had something like this at a friends and loved it and have been looking for a recipe. It does not have that "baby food" consistency some puréed soups have.! I added an apple minced with the carrots and squash upped the spices a bit and added maybe 1/8 tsp cloves. Also used 2 cans beans because found the recipe last minute and didn't have time to soak dry ones. Read More

Helpful

(1)

jonibob

12/13/2016

The white beans are delicious in this. Yummy flavor with the butternut squash. Great combination! Read More

Helpful

(1)

Liz Dalton 'Lizzie'

11/22/2016

Two great tasting ingredients in one fantastic soup. I made the recipe exact and it was very good. Next time I will add some bacon to zip it up a little. Will make again! Read More

Helpful

(1)

Linda

09/06/2016

This is a fabulous soup. Followed directions as given but used vegetable broth instead of chicken bullion. Velvety smooth more body than butternut soup without the beans. Very flavorful with the chicken sausage. LOVED IT! Read More

Helpful

(1)

Mary Aspinwall Slater

12/09/2016

This is a delicious soup. The only change that I made was use 1 quart chicken stock and 1 quart water. We ate it the first night and the second night we topped it with spinach and let it cook until the spinach was soft. Would definitely make it again. Read More

Helpful

(1)

fruitdog

07/11/2018

Loved it!! I cut the recipe in half but doubled spices because preference.... I used leftover roasted squash and veg broth ( just vegetarians tonight ) and canned white beans for ease. I also sautéed the carrot and onion in EVOO till tinder added the fresh ginger and garlic.... 2 min.....then the broth.... Simmer it all for over an hour before hitting it with the stick blender (your life is not whole without one) then let it simmer to thickened a little. I didn't add chicken (veggie night) but all was well! Thank you for sharing!!!! Read More

debbiedo

12/06/2017

Delicious soup! Read More

Cora Lynn

10/08/2019

This is a unique, tasty soup! I used butter instead of vegetable oil due to preference and canned beans that didn't have to soak. Next time I'll tone down the allspice, it was an interesting flavor but a bit too prevalent in my opinion. Read More

redhaven

02/17/2020

I used salt-free chicken broth instead of bullion cubes and used half the salt. I also added a lot more water and it was still a thick soup - didn't look like the picture. It was tasty and had interesting flavors. My family didn't like it as much as I did, so it is not a soup for everyone. Read More

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Nutritional Information

Bean and Butternut Squash Soup

Servings Per Recipe: 8
Calories: 370.3

% Daily Value *

protein: 41 %

carbohydrates: 18 %

exchange other carbs:

dietary fiber: 62 %

sugars:

fat: 13 %

saturated fat: 10 %

cholesterol: 9 %

vitamin a iu: 354 %

niacin equivalents: 44 %

vitamin b6: 32 %

vitamin c: 51 %

folate: 79 %

calcium: 19 %

iron: 24 %

magnesium: 56 %

potassium: 38 %

sodium: 58 %

thiamin: 53 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Bean and Butternut Squash Soup

1 of 14

All Reviews

Libby Menditto

10/18/2015

Helpful

(1)

jonibob

12/13/2016

The white beans are delicious in this. Yummy flavor with the butternut squash. Great combination!

Helpful

(1)

Liz Dalton 'Lizzie'

11/22/2016

Two great tasting ingredients in one fantastic soup. I made the recipe exact and it was very good. Next time I will add some bacon to zip it up a little. Will make again!

Helpful

(1)

Linda