Bean and Butternut Squash Soup

Name: Bean and Butternut Squash Soup
Prep time: 9 h 45 min
Cook time: 9 h 45 min
Total time: 9 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons allspice; 3 larges bay leaves; 907 grams butternut squash - peeled, seeded, and cut into chunks; 473 milliliters chopped carrots; 2 stalks celery, chopped; 2 cubes chicken bouillon; 340 grams package pre-cooked chicken sausage, cut into bite-size pieces; 454 grams dried Great Northern beans; 3 cloves garlic, minced; 1 teaspoons ground ginger; 1 teaspoons ground black pepper; 1 teaspoons ground white pepper; 1 onion, chopped; 3 teaspoons salt; 2 Tbsps vegetable oil; 2 liters water

Bean and Butternut Squash Soup might be just the main course you are searching for. One serving contains 382 calories, 21g of protein, and 10g of fat. This recipe serves 8. This recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 9 hours and 45 minutes. It is a good option if you're following a gluten free and dairy free diet. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up chicken bouillon, carrots, celery, and a few other things to make it today. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.

Instructions

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

Ingredients you will need

Great Northern Beans

Water

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.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Pot

Add bay leaves and cook until fragrant, about 1 minute.

Ingredients you will need

Bay Leaves

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.

Ingredients you will need

Bouillon

Beans

Onion

Water

Equipment you will use

Pot

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.

Ingredients you will need

Black Pepper

White Pepper

Allspice

Carrot

Celery

Ginger

Squash

Broth

Salt

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.

Ingredients you will need

Bay Leaves

Vegetable