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

Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
additional:
8 hrs
total:
9 hrs 45 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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

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)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2016
The white beans are delicious in this. Yummy flavor with the butternut squash. Great combination! Read More
(1)
14 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
(1)
Rating: 5 stars
12/13/2016
The white beans are delicious in this. Yummy flavor with the butternut squash. Great combination! Read More
(1)
Rating: 5 stars
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
(1)
Advertisement
Rating: 5 stars
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
(1)
Rating: 5 stars
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
(1)
Rating: 5 stars
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
Advertisement
Rating: 5 stars
12/06/2017
Delicious soup! Read More
Rating: 5 stars
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
Rating: 4 stars
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