Bean and Butternut Squash Soup

Name: Bean and Butternut Squash Soup
Total time: 585
Yield: 8
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

Recipe by Mo Hanan from allrecipes.com

Dinner 10 Hr. 45 Mins.

Ingredients

8 servings

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1 pound dried Great Northern beans
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2 tablespoons vegetable oil
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1 onion, chopped
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3 cloves garlic, minced
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3 large bay leaves
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2 quarts water
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2 cubes chicken bouillon
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2 pounds butternut squash - peeled, seeded, and cut into chunks

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2 cups chopped carrots
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2 stalks celery, chopped
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2.5 teaspoons salt
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0.75 teaspoon ground black pepper
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0.75 teaspoon ground white pepper
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0.5 teaspoon ground ginger
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0.5 teaspoon allspice
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1 (12 ounce) package pre-cooked chicken sausage, cut into bite-size pieces

Instructions

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.