Bean and Butternut Squash Soup

Name: Bean and Butternut Squash Soup
Prep time: 15 min
Cook time: 90 min
Total time: 585 min
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; 2.5 teaspoons salt; 0.75 teaspoon ground black pepper; 0.75 teaspoon ground white pepper; 0.5 teaspoon ground ginger; 0.5 teaspoon allspice; 1 (12 ounce) package pre-cooked chicken sausage, cut into bite-size pieces

4.9

(15)

15 Reviews

8 Photos

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

Recipe by Mo Hanan

Updated on October 17, 2022

8

Prep Time:

15 mins

Cook Time:

1 hrs 30 mins

Additional Time:

8 hrs

Total Time:

9 hrs 45 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

370	Calories
8g	Fat
56g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 370
% Daily Value *
Total Fat 8g	11%
Saturated Fat 2g	10%
Cholesterol 27mg	9%
Sodium 1447mg	63%
Total Carbohydrate 56g	21%
Dietary Fiber 16g	55%
Total Sugars 7g
Protein 21g
Vitamin C 31mg	154%
Calcium 190mg	15%
Iron 4mg	24%
Potassium 1361mg	29%

* 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.