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How to Make Bean and Butternut Squash Soup - A Step-by-Step Guide

As the weather starts to cool and the days get shorter, there's nothing quite like a hearty, comforting bowl of soup to warm you up from the inside out. And when it comes to satisfying, nutritious soups, it's hard to beat the combination of beans and butternut squash. This Bean and Butternut Squash Soup is the perfect dish to cozy up with on a chilly evening, and it's packed with all the flavors and nutrients you need to keep you feeling satisfied and nourished.

Butternut squash is a ...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 8 hrs
  • Total Time: 9 hrs 45 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    370 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 27mg
    • Sodium: 1447mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 16g
    • Total Sugars: 7g
    • Protein: 21g
    • Vitamin C: 31mg
    • Calcium: 190mg
    • Iron: 4mg
    • Potassium: 1361mg

    Categories

    Soup recipes
    Vegan recipes
    Vegetarian recipes
    Gluten free recipes
    Dairy free recipes